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A Tomato Pasta Sauce That’s All About the Olive Oil

Tomato Pasta Sauce

This rustic Italian dish – pasta pomodoro – showcases tomatoes. And because canned tomatoes are used, you can prepare this tomato pasta sauce all year-round. This version comes from the family-style Italian restaurant in New York, Carmine’s. The founding chef,  Michael Ronis, says this pomodoro is all about the olive oil. (Click here to see the recipe.) Pasta Pomodoro- tomato pasta sauce

“To be really, really, really good, pomodoro demands lots of oil,” Ronis and Mary Goodbody write in Carmine’s Family-Style Cookbook (St. Martin’s Press, 2008), where the recipe appears. “We use a quarter cup of olive oil for four servings, which puts our pomodoro right over the top.” Use our Everyday Fresh or fruity Arbequina oils.

In addition to the tomatoes, the sauce has lot of garlic – eight cloves – parsley, white wine, basil, and prosciutto.  (Click here to see the recipe.) It’s a simple dish – one you could practically prepare while the pasta cooks in the water.

Bon appétit,

California Olive Ranch Master Miller Bob Singletary


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