Pasta al Pomodoro
A classic Italian pasta dish showcasing the pure, vibrant flavor of ripe tomatoes, enhanced by fragrant basil and rich olive oil. This recipe is deceptively simple, relying on the quality of its ingredients.
🧂 Ingredients
- 400 g Spaghetti(Or other long pasta like linguine or bucatini.)
- 400 g Canned whole peeled San Marzano tomatoes(Look for D.O.P. certified if possible. Whole tomatoes are preferred for better texture and flavor.)
- 3 cloves Garlic(Adjust to your preference. Sliced thinly or minced.)
- 1 small bunch Fresh basil(About 15-20 leaves. Reserve some for garnish.)
- 4 tbsp Extra virgin olive oil(Use a good quality oil for best flavor.)
- to taste Salt(Kosher salt or sea salt recommended.)
- to taste Black pepper(Freshly ground is best.)
- for serving Parmigiano Reggiano cheese(Freshly grated.)
👨🍳 Instructions
- 1
Prepare the tomatoes: Pour the canned tomatoes into a bowl. Crush them by hand or with a potato masher until they are broken down into a chunky sauce. Discard any tough stem ends.
⏱️ 3 minutes - 2
Infuse the oil: In a large skillet or pot, heat the extra virgin olive oil over medium-low heat. Add the thinly sliced or minced garlic. Cook gently, stirring occasionally, until the garlic is fragrant and just beginning to turn golden, about 2-3 minutes. Be careful not to burn the garlic, as it will become bitter.
⏱️ 3 minutes - 3
Build the sauce: Add the crushed San Marzano tomatoes to the skillet with the infused oil and garlic. Stir to combine. Bring the sauce to a gentle simmer.
⏱️ 1 minute - 4
Simmer and thicken: Reduce the heat to low, cover the skillet partially, and let the sauce simmer gently for about 15-20 minutes. Stir occasionally. The sauce should thicken slightly and the flavors should meld. You're looking for a consistency that coats the back of a spoon.
⏱️ 15-20 minutes - 5
Cook the pasta: While the sauce simmers, bring a large pot of generously salted water to a rolling boil (it should taste like the sea). Add the spaghetti and cook according to package directions until al dente (tender but with a slight bite). Reserve about 1 cup of the starchy pasta water before draining.
⏱️ 8-10 minutes - 6
Finish the sauce: Once the sauce has reached the desired consistency, remove it from the heat. Stir in most of the fresh basil leaves (torn or roughly chopped) and season generously with salt and freshly ground black pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water.
⏱️ 2 minutes - 7
Combine and serve: Add the drained spaghetti directly to the skillet with the tomato sauce. Toss well to coat every strand of pasta. If needed, add a little more reserved pasta water to help create a cohesive sauce that clings to the pasta. Serve immediately in warm bowls, garnished with the remaining fresh basil leaves and a generous grating of Parmigiano Reggiano cheese.
⏱️ 2 minutes
💡 Pro Tips
- ✓Use high-quality canned San Marzano tomatoes for the best authentic flavor.
- ✓Don't burn the garlic! Gentle heat is key to infusing the oil without bitterness.
- ✓Salting the pasta water is crucial for flavoring the pasta from the inside out.
- ✓Reserve pasta water - the starch in it helps emulsify the sauce and make it cling beautifully to the pasta.
- ✓Add fresh basil at the end to preserve its bright, aromatic flavor.
🔄 Variations
- Add a pinch of red pepper flakes (peperoncino) along with the garlic for a spicy kick.
- Stir in a tablespoon of butter at the end for extra richness.
- For a creamier sauce, stir in a splash of heavy cream during the last few minutes of simmering.
🥗 Nutrition
Per serving