Pasta Pomodoro e Parmigiano
Pasta with tomato sauce finished with Parmigiano Reggiano. The combination of acid, fat, and umami produces a more complete dish than either component alone.
Pasta Pomodoro e Parmigiano
Tomato sauce with the umami depth of Parmigiano added at the end. This is the richer, more complete version of pasta al pomodoro — the Parmigiano adds structure and depth without obscuring the tomato.
Ingredients (4 servings)
- 400g dry pasta (rigatoni or penne rigate)
- 400g canned peeled tomatoes
- 3 tbsp extra virgin olive oil
- 40g Parmigiano Reggiano DOP, grated
- Salt, for pasta water
Instructions
1. Make the tomato sauce Heat 2 tbsp of the olive oil in a wide saucepan. Crush the tomatoes by hand into the pan. Season with salt. Cook over low heat for 20–25 minutes until sauce thickens.
2. Cook the pasta Bring a large pot of water to boil. Salt generously. Cook pasta to 2 minutes under the package time.
3. Finish Drain pasta and add directly to the tomato sauce. Toss over medium heat for 1 minute. Remove from heat. Add the remaining 1 tbsp of olive oil and half the Parmigiano. Toss to combine — the residual heat will melt the cheese into the sauce.
4. Serve Plate and top with remaining Parmigiano. Serve immediately.
Notes
The Parmigiano goes in off the heat, not into an actively boiling sauce — that would create an oily, grainy result. The goal is a smooth integration where the cheese adds body without becoming stringy.
For 4 servings, this recipe uses 40g Parmigiano (about 10g per person), which provides flavour without dominating. Increase to 60g for a more pronounced cheese character.