There is nothing more genuinely Italian than pasta with fresh tomato Pomodoro sauce, and our Cheesecake Factory recipe for Pasta Pomodoro follows suit with its minimal ingredients and quick preparation time.
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What Is Pomodoro Sauce?
It’s important to use only the highest-quality ingredients in this classic Southern Italian Pasta Pomodoro Cheesecake Factory recipe since it’s so easy. For Italians, pasta is a staple at every lunchtime meal, and Pomodoro sauce is a popular accompaniment. As a side point, none of the overweight Italians I saw were happy about eating spaghetti on a daily basis. Despite the low-carb trend in the US, they are still in incredible shape!)
Simple and light, this Cheesecake Factory copycat recipe provides just enough Pomodoro sauce to cover the cooked noodles, but not drown them. Pasta such as DeLallo’s spaghetti or penne can be served with the sauce. It may also be used as a basis for various Italian recipes, such as lasagnas and eggplant or chicken parmigiana, or as a topping for chicken breasts with a touch of melted mozzarella.
What Is Cheesecake Factory Pasta Pomodoro Sauce Made Of?
It’s quite easy, with only 5 ingredients.
- Fresh tomatoes — Pomodorino Vesuviano, or grape or cherry tomatoes, are known in Italy. In the United States, search for medium-sized tomatoes that are somewhat larger than a golf ball in diameter. Cocktail Campari tomatoes are commonly referred to as such.
- Garlic cloves — This Pasta Pomodoro Cheesecake Factory recipe doesn’t call for removing the papery peel from the entire cloves.
- Extra virgin olive oil — Olive oil produced by DeLallo is of the highest quality and is brought in from Italy.
- Basil — Fresh basil leaves are essential, and you should rip them with your fingers rather than chopping them with a knife so that they don’t oxidize as quickly.
- Kosher salt — The sweetness in this sauce may easily be brought out with just two generous pinches.
Cheesecake Factory Pasta Pomodoro Sauce Vs. Marinara: What’s The Difference?
Both Pomodoro and marinara sauces have their roots in the southern area of Italy and have many similarities. It only takes around twenty minutes to prepare any of them when you use fresh tomatoes (Naples is well known for the quality of its tomatoes), which results in a flavor that is reminiscent of freshly cut tomatoes.
How To Serve Pasta Pomodoro Cheesecake Factory?
When making this Pasta Pomodoro Cheesecake Factory dish, you have the option of making individual servings, or serving it family-style right out of the pan.
To serve, make a nest out of the noodles in a big ladle by twirling them with tongs. Pour a quarter to a third of a cup of sauce over the noodles and top with fresh basil leaves.
Avoid adding Parmesan cheese if you’re striving for authenticity! This isn’t how we do things in the South:) Then then, you’re entitled to your own opinion.
How To Make Pasta Pomodoro Cheesecake Factory
- Cook the spaghetti noodles for 5 minutes in boiling water seasoned with 1 tablespoon kosher salt. * NOTE: Save 2 cups of the pasta water for subsequent use in the sauce. Begin the sauce while the pasta is cooking.
- Set aside the tomatoes after cutting them in half and quartering them for the sauce. In a large sauté pan over medium-high heat, heat 3 tablespoons extra virgin olive oil and add three garlic cloves. Tilt the pan so that the garlic is submerged in the oil, flavoring it as it cooks.
- Cook until the garlic gets aromatic and begins to brown, then slowly add the tomatoes and juice to the seasoned oil, being careful not to splash. Cook, tossing and breaking up the tomatoes for 1-2 minutes.
- Remove and discard the garlic cloves. Cook the sauce for 6-8 minutes longer, stirring occasionally until it thickens and becomes creamy. Tear the fresh basil leaves into bits and add to the sauce when it’s almost done.
- While the pasta is boiling, heat the remaining olive oil and garlic in a large sauté skillet over medium-high heat. Cook until the garlic is gently browned, then remove and discard. Ladle 1 to 1/2 cups pasta water, 1/4 cup at a time, into the garlic-infused oil.
- Return the noodles to the pan and simmer for another 1-2 minutes, or until the water and oil are absorbed. Distribute the noodles among four dishes and drizzle them with the sauce.
- Before serving, garnish with additional fresh basil and drizzle with extra virgin olive oil. Alternatively, throw the noodles in the sauce and serve family style.
What To Serve With Pasta Pomodoro Cheesecake Factory?
- Spinach and Cheese Stuffed Chicken
- Bill Miller Green Bean
- Spring Panzanella Salad
- Crispy Almond Chicken Panda Express
- Cacio E Pepe Brussels Sprouts
- Ted Peters Potato Salad
- Zucchini and Tomato Ragù
- Tgi Fridays Skillet Garlic Shrimp
- Kale Salad with Persimmons, Crispy Chickpeas, and Shallots
How To Store Pasta Pomodoro Cheesecake Factory Leftovers?
Allow your cooked Pasta Pomodoro Cheesecake Factory leftovers to cool slightly before storing them in airtight containers in the fridge for 3 to 5 days.
How To Reheat Pasta Pomodoro Cheesecake Factory?
- In The Oven: Simply place the leftover Pasta Pomodoro Cheesecake Factory (sauce and all) in an oven-safe baking dish, cover with foil, and reheat at 350 F for 15 to 20 minutes.
- In The Microwave: Place a single serving of pasta in a round or oval microwave-safe dish and sprinkle with excess sauce or water to keep the pasta wet and separated during cooking. Then, cover the Pasta Pomodoro Cheesecake Factory dish and microwave the pasta for 1 to 1 1/2 minutes on medium heat.
Pasta Pomodoro Cheesecake Factory Nutrition Facts
Amount Per Serving
- Calories 1380
- Total Fat 159g
- Saturated Fat 12g
- Trans Fat 1g
- Cholesterol 30mg
- Sodium 3800mg
- Total Carbohydrate 153g
- Dietary Fiber 15g
- Sugars 22g
- Protein 34g
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Servings 4
- Amount Per Serving
- Calories 1380
- % Daily Value *
- Total Fat 159g245%
- Saturated Fat 12g60%
- Trans Fat 1g
- Cholesterol 30mg10%
- Sodium 3800mg159%
- Total Carbohydrate 153g51%
- Dietary Fiber 15g60%
- Sugars 22g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
