Description
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 7g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
