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Spaghetti al Pomodoro Recipe
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.
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.
Nutrition
Calories: 451kcalCarbohydrates: 74gProtein: 13gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 16mgPotassium: 677mgFiber: 5gSugar: 8gVitamin A: 1693IUVitamin C: 28mgCalcium: 42mgIron: 2mg
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