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Pomodoro sauce served over bow tie pasta and topped with freshly chopped basil and parmesan, in a black bowl on a brown table.
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Pomodoro Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
19 mins
 
Course: Main Course
Servings: 6
Calories: 306 kcal
Ingredients
Ingredients for the Freezer Bag
  • 1 onion  diced
  • 5 cloves garlic  minced
  • 1/3 tsp red pepper flakes
  • 29 oz San Marzano tomatoes pureed in blender or immersion blender
  • 1/2 tsp salt
  • 1/4 cup fresh basil  chopped
  • 1/4 cup Parmesan cheese  shredded
Ingredients for the Day of Cooking
  • 12 oz pasta
  • 2 Tbsp butter
  • 1/2 cup pasta water
Instructions
Assembly instructions

  1. Place the cheese in a medium freezer bag.  

  2. Remove air from both bags, seal, staple together above the seam.

  3. Freeze.Place all ingredients except the Parmesan cheese in a large resealable bag.

Cooking Instructions

  1. Thaw the contents of the bag.

  2. Heat sauce in a skillet over medium heat for about 20 minutes, until it starts to thicken. 

  3. In the meantime, cook pasta of your choice, reserving 1/2 cup of the pasta water before draining.

  4. Return pasta to the pot.

  5. Add the tomato sauce and pasta water along with the Parmesan cheese and butter and toss until butter and cheese are melted.

  6. If desired, top with more fresh basil and Parmesan.