Chef Thomas Keller’s Quick Pomodoro Sauce Recipe

Pomodoro sauce is a tomato-based pasta sauce made from a combination of fresh tomatoes, garlic, olive oil, and fresh basil. In Italian, pomodoro means “golden apple,” because the sauce was traditionally made with tomatoes that were slightly yellow in color, resembling the local apples.

The main difference between Italy's two reigning tomato sauces is the texture. Marinara sauce is a thin, flavorful red sauce that’s simmered with herbs for anywhere from 30 minutes to multiple hours. Compared with marinara, pomodoro is more paste than sauce: seeded, diced tomatoes get cooked with garlic and olive oil into a mixture that just coats pasta. Regardless of their differences, both pomodoro and marinara make for delicious spaghetti sauces.

There's a wide variety of tomatoes out there. Some are ideal for snacking raw off the vine or in a salad, while others stand up to heat and make for a great sauce. Here are some pomodoro tomato varieties.

• San Marzano Tomatoes: These deep red plum tomatoes grown in the Campania region are among the world’s best for sauce making. They have a sweet flavor, dense pulp, and low acidity that make them desirable for homemade tomato sauce and tomato paste. They are conveniently available canned, which will help cut down your prep time.
• Roma Tomatoes: A plum Italian tomato with a meaty interior and very few seeds, these tomatoes boil down faster than other tomatoes. They also have more flesh and less liquid, which makes them a great choice for sauces and canning.
• Amish Paste Tomatoes: This heirloom paste tomato from Wisconsin is similar to Roma tomatoes, but sweeter and brighter in flavor.
• Italian Gold Tomatoes: These yellow, pear-shaped tomatoes are high in pectin, making them nice and thick for sauces.

Technically, there’s no wrong choice when it comes to making pasta pomodoro, but you’ll find that certain shapes of pasta pair better with certain sauces. Here’s a quick guide to help you decide.

1. 1. Spaghetti: This is the classic go-to for pasta with tomato sauce. Long, thin, and cylindrical, it can hold up to almost any sauce. Learn how to make fresh spaghetti here.
2. 2. Linguine: Long, thin flat strips of pasta that resemble flattened spaghetti.
3. 3. Farfalle: Bow tie pastas contain small folds that help absorb more sauce.
4. 4. Gnocchi: These small, soft dumplings are perfect for pairing with rich tomato sauces. Learn Chef Thomas Keller’s recipe for potato gnocchi here.
5. 5. Ravioli: Squares dough filled with cheese, meat, or veggies work well with bright tomato sauces, providing a nice contrast in flavors.
6. 6. Gluten-Free Pasta: A healthy option for pasta, you’ll find these in almost any shape and size. Popular gluten-free pastas are made from brown rice, chickpeas, and quinoa.