Spaghetti al Pomodoro Recipe – A Simple Italian Classic Full of Flavor in Less than 30 min

Few dishes capture the heart of Italian cuisine as perfectly as Spaghetti al Pomodoro Recipe. This timeless recipe combines the simplicity of ripe tomatoes, aromatic garlic, fresh basil, and high-quality olive oil into a dish that celebrates the beauty of minimalism. It’s light, healthy, and deeply satisfying — proof that you don’t need fancy ingredients to create an unforgettable meal.

Why You’ll Love This Recipe ?

Spaghetti al Pomodoro Recipe is more than just pasta with tomato sauce — it’s a symbol of Italian comfort and authenticity. The sauce is bright, fresh, and naturally sweet from slow-cooked tomatoes, while the pasta is perfectly coated to capture every bit of flavor. Whether you’re preparing a quick weekday dinner or impressing guests with an authentic Italian dish, this recipe is guaranteed to deliver warmth and satisfaction in every bite. Plus, it’s vegetarian, affordable, and ready in under 30 minutes.

Ingredients (Serves 4)

• 400g (14 oz) spaghetti
• 600g (21 oz) ripe tomatoes (San Marzano or plum tomatoes preferred)
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, peeled and lightly crushed
• A small handful of fresh basil leaves
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon sugar (optional, to balance acidity)
• Freshly grated Parmesan cheese (optional, for serving)

Instructions :

1. Prepare the Tomatoes

If using fresh tomatoes, bring a pot of water to a boil. Cut a small “X” at the bottom of each tomato, then blanch them for about 30 seconds. Remove and transfer them immediately to a bowl of ice water. Once cooled, peel off the skins, remove the seeds, and chop the flesh finely. If you prefer convenience, high-quality canned peeled tomatoes also work perfectly.

2. Cook the Sauce

In a large skillet or saucepan, heat the olive oil over medium heat. Add the crushed garlic cloves and sauté gently until fragrant and lightly golden — about 2 minutes. Be careful not to burn them, as burnt garlic will make the sauce bitter.

Add the chopped tomatoes (or canned ones) to the pan. Season with a pinch of salt and pepper. Stir well and let the mixture simmer on low heat for 15–20 minutes, stirring occasionally. The tomatoes should break down into a smooth, rich sauce. If the sauce tastes too acidic, stir in a teaspoon of sugar.

Just before turning off the heat, add the fresh basil leaves and gently crush them into the sauce to release their aroma. Remove the garlic cloves if you prefer a smoother flavor.

3. Cook the Spaghetti

While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until it’s al dente (tender but with a slight bite). Reserve about 1/2 cup of the starchy pasta water before draining.

4. Combine Pasta and Sauce

Add the drained spaghetti directly into the sauce pan. Toss everything together over low heat for about a minute, adding a splash of the reserved pasta water to help the sauce cling perfectly to the noodles. The starch from the water creates a silky, restaurant-style finish.

5. Serve and Enjoy

Serve immediately while hot. Drizzle with a little extra virgin olive oil, top with freshly grated Parmesan if desired, and garnish with extra basil leaves for a touch of color and aroma.

Recipe Card :

Spaghetti al Pomodoro Recipe

Here’s a classic and beloved Italian pasta recipe: Authentic Spaghetti al Pomodoro. This dish celebrates the simplicity of fresh tomatoes and aromatic herbs, offering a wholesome, vegetarian meal full of flavor and easy to prepare.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Vegetarian

Cuisine Italian

Servings 4

Calories 420 kcal

Ingredients

  

• 400 g 14 oz spaghetti
• 600 g 21 oz ripe tomatoes (San Marzano or plum tomatoes preferred)
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic peeled and lightly crushed
• A small handful of fresh basil leaves
• Salt to taste
• Freshly ground black pepper to taste
• 1 teaspoon sugar optional, to balance acidity
• Freshly grated Parmesan cheese optional, for serving

Instructions

 

• Prepare the Tomatoes
• If using fresh tomatoes, bring a pot of water to a boil. Cut a small “X” at the bottom of each tomato, then blanch them for about 30 seconds. Remove and transfer them immediately to a bowl of ice water. Once cooled, peel off the skins, remove the seeds, and chop the flesh finely. If you prefer convenience, high-quality canned peeled tomatoes also work perfectly.
• Cook the Sauce
• In a large skillet or saucepan, heat the olive oil over medium heat. Add the crushed garlic cloves and sauté gently until fragrant and lightly golden — about 2 minutes. Be careful not to burn them, as burnt garlic will make the sauce bitter.
• Add the chopped tomatoes (or canned ones) to the pan. Season with a pinch of salt and pepper. Stir well and let the mixture simmer on low heat for 15–20 minutes, stirring occasionally. The tomatoes should break down into a smooth, rich sauce. If the sauce tastes too acidic, stir in a teaspoon of sugar.
• Just before turning off the heat, add the fresh basil leaves and gently crush them into the sauce to release their aroma. Remove the garlic cloves if you prefer a smoother flavor.
• Cook the Spaghetti
• While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until it’s al dente (tender but with a slight bite). Reserve about 1/2 cup of the starchy pasta water before draining.
• Combine Pasta and Sauce
• Add the drained spaghetti directly into the sauce pan. Toss everything together over low heat for about a minute, adding a splash of the reserved pasta water to help the sauce cling perfectly to the noodles. The starch from the water creates a silky, restaurant-style finish.
• Serve and Enjoy
• Serve immediately while hot. Drizzle with a little extra virgin olive oil, top with freshly grated Parmesan if desired, and garnish with extra basil leaves for a touch of color and aroma.

Tips for the Perfect Spaghetti al Pomodoro Recipe :

• Use quality ingredients: The simplicity of this recipe means every element matters. Choose ripe, sweet tomatoes and good olive oil.
• Don’t overcook the pasta: Italians prefer it al dente — firm enough to hold its texture against the sauce.
• Fresh herbs only: Basil adds brightness and freshness that dried herbs can’t replicate.
• Gluten-free option: Use gluten-free pasta and ensure the broth is gluten-free.

And also here is a wheatless and gluten-free recipes if you want more glutten free recipes and youLooking for more delicious Recipes. Check out our Buckwheat Galettes with Eggs, Cheese, and Ham recipe for a savory twist .” https://wheatlessrecipes.com/buckwheat-galettes-with-eggs-cheese-and-ham-wheatless-gluten-free/ Millet is an ancient grain rich in protein and fiber source. Coconut flour is a popular gluten-free alternative for baking source. for more recipes :  home – Delishplates.com

Final Words :

Spaghetti al Pomodoro Recipe is the ultimate example of Italian culinary philosophy — “less is more.” With just a handful of ingredients and a touch of patience, you can create a meal that tastes like it came straight from a trattoria in Naples. It’s fresh, fragrant, and comforting — a timeless dish that reminds us that great cooking doesn’t need complexity, just quality and passion.