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Spaghetti al Pomodoro Recipe

Italian · Main course · 30 min total

A classic Italian pasta dish featuring al dente spaghetti tossed in a simple, fresh tomato sauce made with San Marzano tomatoes, garlic, basil, and olive oil.

Ingredients

• 1 pound spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
• Salt to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup fresh basil leaves, torn
• Freshly grated Parmesan cheese for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute.
3. Add crushed tomatoes and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until sauce thickens slightly, about 10 minutes.
4. Add drained spaghetti to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
5. Remove from heat. Stir in fresh basil. Serve immediately with grated Parmesan.

Tips

• For a smoother sauce, use a food mill to crush the tomatoes.
• Do not overcook the garlic; it should be golden, not brown.
• Leftover sauce can be stored in the refrigerator for up to 3 days.

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