easy velvet pasta

Velvet Pasta, aka Pasta al Pomodoro

  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


This recipe for velvet pasta, otherwise known as pasta al pomodoro, features a buttery tomato sauce flavored with parmesan cheese, for a silky, out of this world flavor!


  • 1/4 cup olive oil
  • 1 small sweet onion, peeled and chopped
  • 4 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 28 ounce can peeled tomatoes, puréed in a food processor
  • 12 ounces spaghetti
  • 2 tablespoons butter
  • 1/4 cup finely grated Parmesan cheese
  • Basil leaves for garnish (optional)


  1. Pour the olive oil into a large deep skillet and heat over medium heat.  Cook the onion until it is soft, about 5 minutes.  Add the garlic and red pepper and stir for one more minute.
  2. Pour in the tomatoes and a pinch each of salt and pepper and bring to a simmer.  Let it simmer for 20 minutes.
  3. Meanwhile, cook the pasta in heavily salted water until it is about 2 minutes from being done.  Scoop out a cup of pasta water and then drain.
  4. Stir the pasta water into the tomato sauce and bring to a boil.  Add pasta and cook until the pasta is done, about 2 minutes.
  5. Add butter and cheese and toss until cheese melts. Transfer to warm bowls and serve with more cheese, if desired. (Personally, I always desire. Just saying.)  Garnish with basil, if it’s basil season.