Hong's Recipe
Tomato-sauce pasta is a lifesaver when you live alone. A can of whole peeled tomatoes, some garlic, and olive oil give you the base, and what you add on top turns it into a completely different dish. Here are five classics with simple ingredients and straightforward steps.
1. Pomodoro
This is where tomato pasta starts. With little more than tomatoes, garlic, olive oil, and basil, the flavor of the tomatoes really comes through.
- Ingredients: canned whole peeled tomatoes, garlic, olive oil, basil (optional), Parmesan
- How to make it: Gently cook sliced garlic in olive oil over low heat until golden, add tomatoes crushed by hand, season with salt and pepper, and simmer for 5–10 minutes. Toss in the cooked pasta and coat it with the sauce.
→ Full recipe: Pomodoro Spaghetti
2. Arrabbiata
Its name means “angry” in Italian, and heat is the whole point. It’s essentially pomodoro with chili, so it’s a good pick when you want something that isn’t heavy. It’s usually paired with penne.
- Ingredients: penne, garlic, peperoncino (or red chili flakes), whole peeled tomatoes, olive oil
- How to make it: Slowly cook the garlic and chili in olive oil over low heat so the heat infuses the oil, then add the tomatoes, simmer, and toss with the penne. Chili burns fast and turns bitter over high heat, so keep the flame low.
3. Amatriciana
A Roman pasta where rich pork fat meets a spicy tomato sauce. It’s traditionally made with guanciale (cured pork jowl) and Pecorino, but bacon or pancetta gets you close at home.
- Ingredients: guanciale (or bacon/pancetta), peperoncino, whole peeled tomatoes, Pecorino or Parmesan (onion optional)
- How to make it: Dice the pork and cook it over low heat until most of the fat has rendered and the edges are crisp. Add the chili and tomatoes, reduce, then toss in the pasta and finish with cheese.
→ Full recipe: Amatriciana Bucatini
4. Puttanesca
The ultimate “pantry pasta” — you don’t need a single fresh ingredient. Olives, capers, and anchovies are all salty preserved foods, so the flavor is intense, and it’s a reliable fallback when the fridge is empty.
- Ingredients: olives, capers, anchovies (or a bit of canned tuna), garlic, peperoncino, whole peeled tomatoes
- How to make it: Cook the garlic and anchovies in olive oil until the anchovies melt away. Add chopped olives, capers, and tomatoes, reduce, and toss with the pasta. The add-ins are already salty, so taste before adding any salt at the end.
→ Full recipe: Puttanesca Linguine
5. Ragù alla Bolognese
A hearty meat sauce made with plenty of ground meat and simmered for a long time. It takes a while, but make a big batch and freeze it in single portions, and on busy days all you have to do is thaw it and boil pasta — which actually makes it efficient when you live alone.
- Ingredients: ground beef and pork, onion, carrot, celery, tomatoes (white wine and milk if you have them)
- How to make it: Cook the finely chopped vegetables in oil until soft, add the meat, and cook until the liquid evaporates and it browns. Add the tomatoes and simmer gently for a long time. Traditional Bolognese ragù uses less tomato than you might expect, letting the meat lead.
→ Full recipe: Ragù Tagliatelle
