Description
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.
Ingredients
- 300 grams thick spaghetti (about 10.5 oz)
- 400 grams cherry tomatoes, halved (or 1 can whole peeled tomatoes, 14 oz)
- 1 large bunch fresh basil
- 2 garlic cloves, crushed
- 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)
Instructions
- Bring a large pot of water to a boil. Add the rock salt and keep it boiling until ready for the pasta.
- Wash and halve the cherry tomatoes, or crush canned tomatoes by hand if using.
- Heat olive oil in a wide pan over low to medium heat. Add crushed garlic and cook for about 30 seconds, stirring constantly to avoid burning.
- Add the tomatoes, season with salt and pepper, and cook on medium-low heat for 8–10 minutes until the tomatoes release their juices.
- Tear the basil (including stalks) into large pieces and stir into the sauce to infuse flavor.
- Once the sauce is fragrant, remove basil stalks and pulse the sauce in a blender for 2–3 seconds until slightly blended but still textured.
- Return the sauce to the pan and keep it warm over low heat.
- Add spaghetti to the boiling water and cook until al dente (about 12–13 minutes or per package instructions).
- Reserve 1 cup of pasta water, then drain the spaghetti.
- Transfer spaghetti into the sauce and toss gently to coat. Add reserved pasta water if needed to loosen the sauce.
- Tear in fresh basil leaves, drizzle with extra olive oil, and toss once more.
- Serve immediately with optional Pecorino Romano cheese on top.
Notes
- Use ripe cherry tomatoes or good-quality canned tomatoes for best flavor.
- Don’t over-blend the sauce — a quick pulse keeps it fresh and light.
- To keep garlic from burning, cook over low heat and stir constantly.
- Add chili flakes for a spicy kick if desired.
- The sauce can be made ahead and stored for a few hours before combining with pasta.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg
