This Spaghetti al Pomodoro is a timeless Italian classic that proves simple ingredients can create extraordinary flavor. Made with ripe tomatoes, fragrant basil, garlic, and good-quality olive oil, this dish comes together quickly while delivering a fresh, comforting taste that feels like home.
Why You’ll Love This Recipe
Ready in about 20 minutes from start to finish, making it perfect for busy days
Uses simple, wholesome ingredients with authentic Italian flavor
Light yet satisfying, ideal for lunch or dinner
Naturally vegetarian and easy to customize
A true showcase of tomatoes and basil without heavy cooking
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons extra virgin olive oil, plus extra for finishing
1 tablespoon rock salt for pasta water
Salt, to taste
Black pepper, to taste
Pecorino Romano cheese, finely grated (optional)
Directions
Bring a large pot of water to a boil. Add the rock salt and keep it boiling until ready for the pasta.
Wash the cherry tomatoes and slice them in half. If using canned tomatoes, lightly crush them by hand.
Heat the extra virgin olive oil in a wide pan over low to medium heat. Add the crushed garlic and cook for about 30 seconds, stirring constantly to avoid burning.
Add the tomatoes to the pan along with salt and black pepper. Stir gently and cook on medium-low heat until the tomatoes release their juices, about 8–10 minutes.
Tear the basil, including the stalks, into large pieces and add them to the pan. Stir gently to infuse the flavor.
Once the sauce is fragrant and juicy, remove the basil stalks and transfer the mixture to a blender. Pulse briefly for about 2–3 seconds, just until slightly blended but not smooth.
Return the sauce to the pan and keep it warm on low heat.
Add the spaghetti to the boiling water and cook until al dente, about 12–13 minutes or according to package instructions.
Reserve about 1 cup of the pasta cooking water before draining.
Transfer the cooked spaghetti directly into the pan with the sauce. Toss gently to coat, adding a small amount of reserved pasta water if needed to loosen the sauce.
Tear fresh basil leaves into the pasta, drizzle with extra olive oil, and toss once more.
Serve immediately with optional Pecorino Romano cheese on top.
Servings and timing
Servings: 3 to 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
Add a pinch of chili flakes for gentle heat
Use whole wheat spaghetti for a nuttier flavor
Stir in a knob of butter at the end for a silkier sauce
Add sautéed zucchini or eggplant for extra vegetables
Finish with Parmigiano-style cheese instead of Pecorino
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or olive oil to refresh the sauce. Avoid overheating to preserve the fresh tomato flavor.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, whole peeled tomatoes work very well, especially when fresh tomatoes are not in season.
What type of tomatoes are best?
Ripe cherry tomatoes are ideal for their sweetness, but any flavorful ripe tomato can be used.
Why is the sauce blended only briefly?
A quick blend creates a creamy texture while keeping the sauce fresh and light.
Can I skip the blender step?
Yes, you can leave the sauce chunky if you prefer a more rustic texture.
Is this recipe suitable for vegetarians?
Yes, it is completely vegetarian, especially if you skip the optional cheese or use a vegetarian-friendly one.
How do I keep the garlic from burning?
Cook it gently over low heat and add a small splash of water if it starts to brown too quickly.
What pasta shape works best?
Spaghetti is traditional, but linguine or bucatini also work beautifully.
Do I need to add sugar to the sauce?
No, ripe tomatoes provide enough natural sweetness.
Can I make this ahead of time?
The sauce can be made a few hours ahead, but it’s best combined with pasta just before serving.
What makes this dish authentic?
Simple ingredients, gentle cooking, fresh basil, and quality olive oil are the keys.
Conclusion
Spaghetti al Pomodoro is a celebration of simplicity and fresh ingredients. With minimal effort and just a handful of pantry staples, you can create a dish that’s comforting, vibrant, and deeply satisfying. Perfect for any day of the week, this recipe shows that great Italian cooking doesn’t need to be complicated to be unforgettable.
Spaghetti al Pomodoro is a classic Italian pasta dish made with ripe tomatoes, garlic, fresh basil, and extra virgin olive oil. It’s a quick, fresh, and flavorful meal that highlights the natural sweetness of tomatoes with minimal ingredients.
