Spaghetti al Pomodoro Classic

Spaghetti al Pomodoro is the kind of dish I crave when I want comfort without complication. With glossy tomato sauce and flecks of fresh basil, it manages to taste sunny and fresh even in the coldest months. Whether you are new to Italian cooking or a seasoned pasta lover, you will find that this recipe delivers simple satisfaction in less than thirty minutes.

I remember making this for a friend on a rainy night after a long work week. The aroma of simmering tomatoes and basil was pure happiness and the clean-up took almost no time at all.

Ingredients

• Spaghetti: about two hundred grams is the perfect base and should be cooked al dente for the right texture. Look for bronze-cut dried pasta for that restaurant-style sauce clinging
• Extra-virgin olive oil: adds fruity richness at every stage. Choose a bottle that smells grassy and fresh
• Garlic: two cloves sliced is essential for building the flavor body of the sauce. Fresh garlic works wonders avoid pre-minced jars
• Whole peeled tomatoes: canned or ripe fresh give the sauce its sweet bright backbone. If using canned try to find San Marzano for true Italian style
• Salt and black pepper: are the key seasoning elements. Always taste and adjust so the flavors pop
• A pinch of sugar: only if your tomatoes taste sharp. Taste your sauce and trust your instincts
• Fresh basil leaves: scattered at the end finish the dish with a fragrant peppery lift. Use Italian basil with wide leaves for best aroma
• Parmesan cheese: freshly grated over the top elevates everything. Always use a wedge and microplane if possible

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of water to a rolling boil. Salt the water generously to enhance the noodles. Add spaghetti and cook until it is al dente with just a little bite. This usually takes about nine minutes. Before draining scoop out half a cup of pasta water to use later and reserve it for the sauce

Create the Tomato Sauce:

Warm olive oil in a wide skillet over medium heat so the garlic can cook gently. Add sliced garlic and let it sizzle and soften for about three minutes until it turns golden and smells sweet. Be patient and do not let it brown or it will taste bitter. Toss in the tomatoes crushing them by hand if using canned or chopping if using fresh. Allow the sauce to bubble gently for ten to fifteen minutes so the tomatoes can break down fully. Stir now and then to keep the flavors blending. Taste and season with salt and pepper. Drop in a pinch of sugar if you notice too much acidity

Finish with Herbs and Combine:

Just before turning off the heat tear fresh basil into the pan and fold it through. Pour the drained spaghetti directly into the sauce. Use tongs to toss repeatedly so every strand gets coated. Add a splash of reserved pasta water if the sauce looks too thick this gives it a silky glossy finish

Serve and Garnish:

Twirl the spaghetti onto plates and spoon extra sauce over the top. Scatter more torn basil and a generous shower of grated Parmesan cheese for the final touch

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I adore good Parmesan in this recipe. I remember the first time I used a wedge of Parmigiano Reggiano instead of the pre-grated kind and it made all the difference in creaminess and flavor. My family now insists this is the only way to serve it

Storage Tips

Leftover spaghetti al Pomodoro keeps well in the fridge for up to two days. Store in an airtight glass container to keep the sauce bright and fresh. Reheat gently on the stove with a splash of water so the pasta loosens up without drying out

Ingredient Substitutions

No basil Use a pinch of dried oregano in the simmering sauce but add it early so it can tease out its flavor. Out of Parmesan Try Pecorino Romano for a sharper finish. Gluten-free Swap in your favorite gluten-free spaghetti

Serving Suggestions

Serve with a simple green salad and a drizzle of balsamic for a well-balanced meal. Garlic bread is a natural pairing but I love serving this pasta with thin slices of prosciutto and a glass of light red Italian wine

A Nod to Italian Tradition

Spaghetti al Pomodoro is the backbone of southern Italian home cooking. Originally a summer staple when tomatoes are bursting off the vine this dish is now enjoyed all year with preserved or fresh tomatoes. Its charm is in its elegance simplicity and bright flavors that evoke the Mediterranean

Recipe FAQs

→ What type of tomatoes work best for the sauce?

San Marzano or ripe fresh tomatoes offer the sweetest, most balanced flavor, ideal for an authentic sauce.

→ How do I keep the garlic from burning?

Sauté garlic gently over medium heat, removing from the pan as soon as it turns golden and fragrant.

→ Why save pasta water for the sauce?

Reserved pasta water contains starch, which helps the sauce cling to each strand and creates a silky consistency.

→ Can I use fresh basil or dried basil?

Fresh basil provides optimal aroma and color, while dried basil will alter the dish's brightness and flavor.

→ What is the best way to serve Spaghetti al Pomodoro?

Serve in warm bowls, top with extra sauce, scatter fresh basil leaves, and finish with plenty of grated Parmesan cheese.