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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 420
Ingredients Method

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

Method
 

  1. Prepare the Tomatoes
  2. 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.
  3. Cook the Sauce
  4. 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.
  5. 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.
  6. 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.
  7. Cook the Spaghetti
  8. 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.
  9. Combine Pasta and Sauce
  10. 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.
  11. Serve and Enjoy
  12. 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.