Spaghetti al Pomodoro is one of the simplest and most iconic dishes in Italian cuisine. Made with spaghetti, tomatoes, extra virgin olive oil, garlic, and fresh basil, it proves that a few good ingredients are often all you need for an exceptional pasta dish.
For this recipe, I use good-quality canned peeled tomatoes, preferably San Marzano, which give the sauce a rich tomato flavor and are available all year round. When fresh tomatoes are at their best in summer, you can use them instead, while tomato passata is another convenient option for a smoother sauce.
The secret to great spaghetti al pomodoro is not a long list of ingredients, but a well-balanced tomato sauce and pasta cooked al dente, then finished directly in the sauce so that the flavors come together.
Serve it simply with fresh basil and, if you like, a little grated Parmigiano Reggiano. In many Italian homes, however, spaghetti al pomodoro is enjoyed without cheese so the flavor of the tomatoes remains the star.
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Ingredients
Prep Time: 10 Min | Cook Time: 45 Min | Servings: 4
- 350 g (12 oz / about ¾ lb) spaghetti
- 40 g (3 tablespoons) extra virgin olive oil
- 2 garlic cloves
- 800 g (1 ¾ lb) whole peeled tomatoes, preferably San Marzano
- Fine salt, to taste
- 4-5 fresh basil leaves
- Grated Parmigiano Reggiano, optional, for serving
How to Make Spaghetti al Pomodoro
Make the Tomato Sauce
Step 1) - Heat the extra virgin olive oil in a large skillet over low to medium-low heat. Add the garlic cloves and sauté gently for about 1 to 2 minutes, until fragrant. Do not let the garlic brown.
Add the whole peeled tomatoes and gently break them up with a wooden spoon.
For a milder garlic flavor, leave the cloves whole and remove them later. For a stronger flavor, finely chop one clove instead.
Step 2) - Season with salt, cover partially, and simmer over low heat for 30 to 35 minutes, stirring occasionally. The tomatoes should become very soft and the sauce should reduce gradually.
Step 3) - Remove the garlic cloves. Pass the tomato sauce through a food mill directly into a bowl or clean saucepan.
For this recipe, I use the disc with the largest holes to keep the sauce slightly rustic rather than completely smooth.
Step 4) - Return the tomato sauce to the skillet and add the fresh basil leaves. Simmer over very low heat for another 8 to 10 minutes, stirring occasionally, until the sauce reaches a rich but still fluid consistency.
Do not reduce it too much: the sauce should remain loose enough to coat the spaghetti.
Cook the Spaghetti
Step 5) - Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions.
Before draining, reserve about ½ cup (120 ml) of pasta cooking water.
Drain the spaghetti about 1 minute before the suggested al dente cooking time.
Step 6) - Transfer the spaghetti directly to the skillet with the tomato sauce. Toss over medium heat for about 1 minute, adding a small splash of the reserved pasta water if necessary, until the sauce coats the spaghetti evenly.
Serve immediately with fresh basil and, if you like, freshly grated Parmigiano Reggiano.
What Tomatoes Should You Use for Spaghetti al Pomodoro?
For the best Spaghetti al Pomodoro, use ripe, flavorful tomatoes with plenty of pulp and a naturally balanced taste.
For this recipe, I prefer whole peeled tomatoes, especially high-quality San Marzano tomatoes. They are available all year round, have a rich flavor, and work particularly well with the slow cooking and food-mill method used in this recipe.
In summer, when tomatoes are at their peak, you can also use fresh San Marzano, Roma, or other meaty plum tomatoes. Peel them first, then proceed with the recipe as described.
If you prefer a smoother and quicker sauce, you can use homemade Tomato Passata or a good-quality store-bought passata. In this case, you can skip the food mill and reduce the cooking time, since the tomatoes have already been strained.
Whatever type of tomato you choose, quality is essential. Spaghetti al Pomodoro has very few ingredients, so a bland or watery tomato will noticeably affect the final flavor.
Tips for Perfect Spaghetti al Pomodoro
Cook the garlic gently. Let the garlic flavor the extra virgin olive oil over low to medium-low heat without letting it brown. For a milder flavor, leave the cloves whole and remove them before passing the sauce through the food mill.
Use onion as an alternative. If you don't like garlic, you can use a small amount of finely chopped onion or shallot instead. Some Italian families use both, but for a simple tomato sauce it's best not to overpower the flavor of the tomatoes.
Choose good-quality spaghetti. Bronze-die pasta with a slightly rough surface holds tomato sauce particularly well. Regular spaghetti are ideal, but spaghettini or spaghettoni also work.
Cook the pasta al dente. Drain the spaghetti about one minute before the cooking time indicated on the package. They will finish cooking in the tomato sauce.
Finish the spaghetti in the sauce. Toss the pasta directly in the skillet for about a minute, adding a little reserved pasta water if necessary. This helps the sauce cling evenly to every strand.
Add basil toward the end. Fresh basil should remain fragrant and fresh. Add it during the final minutes of cooking or just before serving rather than cooking it for a long time.
Don't over-reduce the sauce. It should be rich enough to coat the spaghetti but still slightly fluid. If it becomes too thick, loosen it with a little pasta cooking water.
Variations
Traditional Spaghetti al Pomodoro is all about simplicity, but you can make a few small changes depending on your taste.
- With Onion Instead of Garlic. If you prefer a sweeter, more delicate flavor, replace the garlic with a small amount of finely chopped onion or shallot. Some Italian families also use both.
- With Oregano. Replace the basil with a small pinch of dried oregano for a more aromatic flavor. This version comes closer to the taste of Marinara Sauce.
- Spicy Spaghetti al Pomodoro. Add a small fresh chili pepper or a pinch of red pepper flakes to the oil with the garlic for a lightly spicy version.
- With Burrata or Stracciatella. For a richer, creamier variation, top the hot spaghetti with a spoonful of burrata or stracciatella di burrata just before serving. The cheese softens with the heat of the pasta and blends beautifully with the tomato sauce.
- With Parmigiano Reggiano. A little freshly grated Parmigiano can be added at the table, although many people prefer to enjoy the dish without cheese so the tomato remains the main flavor.
How to Serve Spaghetti al Pomodoro
Spaghetti al Pomodoro should be served immediately, while still hot, so the pasta stays al dente and the sauce remains well coated around each strand.
A few fresh basil leaves added just before serving give the dish an even fresher aroma and make the tomato flavor stand out.
Parmigiano or no Parmigiano? Both are common in Italy. Many people add a little freshly grated Parmigiano Reggiano at the table, while others prefer to enjoy Spaghetti al Pomodoro without cheese so the tomato remains the main flavor.
If you use Parmigiano, add it sparingly: this is a simple dish, and the goal is to enhance the sauce rather than cover it.
Storage
Spaghetti al Pomodoro are best enjoyed immediately after cooking, while the pasta is still al dente and the sauce is fresh and well balanced.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheat them gently in a skillet with a small splash of water or a drizzle of extra virgin olive oil. You can also use the microwave, although the pasta may become slightly softer.
I would not recommend freezing the finished dish, as the texture of the spaghetti tends to deteriorate after thawing.
Prepare the Tomato Sauce in Advance
The tomato sauce can easily be prepared ahead of time. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 to 4 days.
For longer storage, freeze the sauce in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently before adding the freshly cooked spaghetti.
More Italian Tomato Pasta Recipes
If you love simple Italian pasta dishes where tomatoes are the star, here are a few more traditional recipes to try, from spicy Roman classics to rich Sicilian favorites.
- Penne all’Arrabbiata
- Authentic Italian Pasta Puttanesca
- Authentic Amatriciana Recipe
- Authentic Italian Pasta alla Norma
Recipe Card
Spaghetti al Pomodoro Recipe
Ingredients
- 350 g spaghetti - 12 oz / about ¾ lb
- 40 g extra virgin olive oil - 3 tablespoons
- 2 cloves garlic
- 800 g whole peeled tomatoes - 1 ¾ lb, preferably San Marzano
- fine salt - to taste
- 4-5 fresh basil leaves
- grated Parmigiano Reggiano - optional, for serving
Instructions
Make the Tomato Sauce
- Heat the extra virgin olive oil in a large skillet over low to medium-low heat. Add the garlic cloves and sauté gently for about 1 to 2 minutes, until fragrant. Do not let the garlic brown.Add the whole peeled tomatoes and gently break them up with a wooden spoon.For a milder garlic flavor, leave the cloves whole and remove them later. For a stronger flavor, finely chop one clove instead.
- Season with salt, cover partially, and simmer over low heat for 30 to 35 minutes, stirring occasionally. The tomatoes should become very soft and the sauce should reduce gradually.
- Remove the garlic cloves. Pass the tomato sauce through a food mill directly into a bowl or clean saucepan.For this recipe, I use the disc with the largest holes to keep the sauce slightly rustic rather than completely smooth.
- Return the tomato sauce to the skillet and add the fresh basil leaves. Simmer over very low heat for another 8 to 10 minutes, stirring occasionally, until the sauce reaches a rich but still fluid consistency.Do not reduce it too much: the sauce should remain loose enough to coat the spaghetti.
Cook the Spaghetti
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following the package instructions.Before draining, reserve about ½ cup (120 ml) of pasta cooking water.Drain the spaghetti about 1 minute before the suggested al dente cooking time.
- Transfer the spaghetti directly to the skillet with the tomato sauce. Toss over medium heat for about 1 minute, adding a small splash of the reserved pasta water if necessary, until the sauce coats the spaghetti evenly.Serve immediately with fresh basil and, if you like, freshly grated Parmigiano Reggiano.
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