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Spaghetti 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. This recipe highlights the natural sweetness of tomatoes and is perfect for a quick weeknight dinner.

Ingredients

• 1 pound (450g) spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 (28-ounce/800g) can whole San Marzano tomatoes, crushed by hand
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon red pepper flakes (optional)
• 6 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 cook until fragrant, about 1 minute, without browning.
3. Add crushed tomatoes, salt, and red pepper flakes. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until sauce thickens slightly.
4. Add drained spaghetti to the sauce along with a splash of reserved pasta water. Toss well to coat, adding more pasta water if needed for consistency.
5. Remove from heat. Stir in torn basil leaves. Serve immediately with grated Parmesan cheese.

Tips

• Use high-quality canned San Marzano tomatoes for the best flavor.
• Reserve more pasta water than you think you need; the starchy water helps bind the sauce to the pasta.
• For a smoother sauce, blend the tomatoes before adding to the pan.
• Leftover sauce can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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