A timeless Italian classic, Spaghetti al Pomodoro is the definition of simplicity done right. With fresh tomatoes, fragrant basil, and high-quality olive oil, this dish delivers pure, honest flavor that feels like home.
Why You’ll Love This Recipe
Spaghetti al Pomodoro is a quick, comforting, and deeply satisfying pasta that celebrates the beauty of simple ingredients. It requires minimal preparation, cooks in minutes, and produces a bright, balanced sauce that works for both weeknight meals and special gatherings. Fresh tomatoes, garlic, and basil come together in a way that only true Italian cooking can achieve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
400 g spaghetti
800 g ripe tomatoes (Roma or cherry), chopped
3 tablespoons extra-virgin olive oil
3 garlic cloves, finely sliced
1 small onion, finely chopped
10–12 fresh basil leaves
1 teaspoon sugar (optional, to balance acidity)
Salt, to taste
Black pepper, to taste
60 g grated Parmigiano Reggiano (optional but recommended)
Directions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
Meanwhile, heat the olive oil in a large pan over medium heat. Add the sliced garlic and onion, cooking gently until fragrant and softened.
Add the chopped tomatoes and a pinch of salt. Allow them to cook down for 10–12 minutes, gently crushing them with a spoon as they soften.
If the tomatoes are very acidic, stir in the sugar.
Add fresh basil leaves and let the sauce simmer for another 2 minutes.
Drain the pasta, reserving about ½ cup of pasta water.
Add the spaghetti directly into the sauce and toss well. Add a splash of pasta water if needed to loosen the sauce and help it cling to the pasta.
Season with salt and black pepper to taste.
Serve immediately, topped with freshly grated Parmigiano Reggiano if desired.
Use cherry tomatoes for a sweeter, more vibrant sauce.
Add a pinch of chili flakes for a gentle heat.
For a richer flavor, add a tablespoon of tomato paste while sautéing the onion and garlic.
Replace spaghetti with linguine or bucatini for a heartier texture.
Stir in a small handful of fresh parsley for an herbaceous twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a pan over low heat with a splash of water or olive oil until the pasta loosens and the sauce becomes glossy again.
Avoid microwaving for long periods, as it can dry out the pasta.
FAQs
How do I prevent the sauce from becoming watery?
Use ripe tomatoes and allow them to cook down fully so excess moisture evaporates.
Can I use canned tomatoes instead of fresh?
Yes, high-quality canned peeled tomatoes work well, especially when fresh tomatoes are not in season.
Why reserve pasta water?
Pasta water contains starch that helps emulsify and thicken the sauce, improving texture.
Do I need to peel the tomatoes?
Peeling is optional. If you prefer a smoother sauce, blanch and peel them before cooking.
Can I make this dish without garlic?
Yes, you can omit garlic, though it contributes important flavor to the sauce.
Is basil necessary?
Fresh basil is traditional and adds brightness, but the recipe works without it.
Can I add cheese to the sauce?
You can stir in grated Parmigiano Reggiano at the end for a richer taste.
What type of pasta works best?
Spaghetti is traditional, but linguine, spaghettoni, or bucatini also work beautifully.
How do I stop the pasta from sticking?
Use plenty of water, salt it well, and stir during the first minute of cooking.
Can this be made ahead?
The sauce can be prepared ahead, but cook the pasta just before serving for best texture.
Conclusion
Spaghetti al Pomodoro proves that great food doesn’t need to be complicated. With just a handful of fresh, wholesome ingredients, you can create a meal that’s comforting, aromatic, and full of authentic Italian flavor. Whether you’re cooking for family or simply craving something warm and familiar, this recipe delivers every single time.
A classic Italian dish made with simple, fresh ingredients—ripe tomatoes, garlic, basil, and olive oil—Spaghetti al Pomodoro is comforting, quick to prepare, and full of vibrant, honest flavor.
Ingredients
400 g spaghetti
800 g ripe tomatoes (Roma or cherry), chopped
3 tablespoons extra-virgin olive oil
3 garlic cloves, finely sliced
1 small onion, finely chopped
10–12 fresh basil leaves
1 teaspoon sugar (optional)
Salt, to taste
Black pepper, to taste
60 g grated Parmigiano Reggiano (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
Meanwhile, heat olive oil in a large pan over medium heat. Add garlic and onion and cook until softened and fragrant.
Add chopped tomatoes and a pinch of salt. Let cook for 10–12 minutes, crushing the tomatoes gently as they soften.
Stir in sugar if the sauce tastes too acidic.
Add fresh basil and simmer for another 2 minutes.
Drain the pasta, reserving about ½ cup of pasta water.
Add the spaghetti to the sauce and toss well. Add reserved pasta water if needed to loosen the sauce.
Season with salt and black pepper to taste.
Serve immediately, topped with grated Parmigiano Reggiano if desired.
Notes
Use fresh, ripe tomatoes for best flavor and consistency.
High-quality olive oil enhances the overall taste of the dish.
Reserve pasta water to help the sauce cling to the noodles.
The sauce can be made ahead and stored in the fridge for up to 3 days.
Parmigiano Reggiano is optional but adds savory depth.
