Spaghetti al Pomodoro

Name: Spaghetti al Pomodoro
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800g Canned Whole Peeled Tomatoes, preferably San Marzano, crushed by hand; 3 tbsp Extra Virgin Olive Oil; 2 cloves of Garlic, thinly sliced; 9 leaves of Fresh Basil Leaves, torn; 1/2 tsp Fine Sea Salt, to taste; Some Pepper (Black), freshly ground (optional); 400g Spaghetti; 2 tbsp Fine Sea Salt, for the pasta water; 1 tbsp Extra Virgin Olive Oil, to finish; 40g Parmigiano Reggiano, finely grated, for serving (optional)

Spaghetti al Pomodoro is a timeless Italian classic — tender spaghetti tossed in a bright, garlicky tomato sauce with fresh basil and a kiss of extra-virgin olive oil. Simple pantry ingredients combine to make a comforting, flavorful dish that’s ready in under 30 minutes and perfect for a weeknight or a cozy dinner.

Spaghetti al Pomodoro is a timeless Italian classic — tender spaghetti tossed in a bright, garlicky tomato sauce with fresh basil ... Show more

Traditional Italian Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

30 min

Price

0,86 €

Calories

573 kcal

vegetarian

low calorie

quick

easy

Method

Prep the aromatics

Finely slice the Garlic, tear the Fresh Basil Leaves into rough pieces, and tip the Canned Whole Peeled Tomatoes into a bowl. Crush the tomatoes with your hands until they are mostly broken down but still a little chunky, then set everything aside within reach. Save a few basil leaves for the end.

Cook the sauce

Warm 3 tbsp Extra Virgin Olive Oil in a large skillet or saucepan over medium heat. Add the garlic and cook for 30 seconds to 1 minute, just until fragrant and barely pale gold; don't let it brown. Pour in the tomatoes and add the Fine Sea Salt, then keep the sauce at a gentle simmer for 15 minutes, stirring now and then, until it looks slightly thicker and tastes sweeter. Stir in most of the basil leaves at the end.

Boil the spaghetti

Bring a large pot of water to a rolling boil, then salt it generously. Add the Spaghetti and cook for 8 to 10 minutes, stirring once or twice at the start so the strands don't clump, until just al dente. Before draining, scoop out about 1 cup of the starchy pasta water.

Toss and serve

Drain the spaghetti and add it straight to the sauce, then toss over low heat for 30 seconds to 1 minute, adding a splash of reserved pasta water as needed until the sauce turns glossy and coats every strand. Drizzle in the last tablespoon of olive oil, then plate immediately and finish with finely grated Parmigiano Reggiano, a few grinds of Pepper (Black) if you like, and the remaining basil.