Spaghetti al Pomodoro Classic (Printable Version)
Italian pasta paired with a bright tomato sauce, garlic, and basil. A timeless, comforting dish ready in just 30 minutes.
# What You'll Need:
→ Pasta
01 -
200 g spaghetti
→ Sauce
02 -
2 tablespoons extra-virgin olive oil
03 -
2 cloves garlic, thinly sliced
04 -
400 g canned whole peeled tomatoes or fresh ripe tomatoes, peeled and chopped
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
Pinch of sugar (optional)
08 -
A handful of fresh basil leaves
→ To Serve
09 -
Grated Parmesan cheese
# Steps To Follow:
01 -
Bring a large pot of generously salted water to a vigorous boil. Add spaghetti and cook until al dente according to package instructions. Reserve 120 ml of pasta cooking water, then drain the spaghetti.
02 -
Heat olive oil in a skillet over medium heat. Add sliced garlic and sauté until just golden and fragrant, ensuring it does not brown. Add tomatoes, crushing them by hand if using canned. Simmer gently for 10 to 15 minutes, stirring occasionally. If the sauce tastes too acidic, incorporate a pinch of sugar. Season with salt and freshly ground black pepper. Stir in torn basil leaves at the end.
03 -
Transfer drained spaghetti into the skillet with the sauce. Toss thoroughly to coat each strand, adding a splash of reserved pasta water if needed to achieve desired consistency.
04 -
Plate the pasta in warm bowls, spoon extra sauce over the top, and garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve immediately.
# Notes and Tips:
01 -
For optimal flavor, select San Marzano tomatoes when in season or use high-quality canned varieties.
02 -
Avoid overcooking the garlic to prevent bitterness; it should be fragrant and golden.
03 -
Drizzle additional extra-virgin olive oil over the finished dish for enhanced richness.