Spaghetti al Pomodoro
The soul of Italian cooking — silky tomato sauce, fresh basil, and perfectly al-dente spaghetti in just 40 minutes.
There’s a reason this dish has survived centuries of Italian cooking: it’s honest, beautiful, and deeply satisfying. Spaghetti al Pomodoro — spaghetti with tomato sauce — is the soul of Italian cuisine distilled into a single bowl. With just a handful of quality ingredients, you can create something that tastes like it came straight from a trattoria in Naples.
Ingredients
For the Pasta
- ✦400g dried spaghetti
- ✦4 litres water
- ✦2 tbsp coarse sea salt
For the Sauce
- ✦800g San Marzano tomatoes (canned)
- ✦6 cloves garlic, thinly sliced
- ✦80ml extra virgin olive oil
- ✦1 tsp caster sugar
- ✦1 large bunch fresh basil
- ✦½ tsp dried chilli flakes
- ✦Salt and black pepper to taste
To Serve
- ✦80g Parmigiano Reggiano, freshly grated
- ✦Fresh basil leaves
- ✦Extra virgin olive oil for drizzling
Step-by-Step Instructions
Prepare the Tomato Base
Pour the San Marzano tomatoes into a bowl and crush them by hand — squeeze each tomato until it breaks down into a rough, chunky pulp. Remove any tough stem pieces.
Build the Soffritto
In a large, wide saucepan over medium-low heat, warm the olive oil. Add the sliced garlic and chilli flakes. Let them gently sizzle for 3–4 minutes until the garlic is soft and just beginning to turn golden.
Simmer the Sauce
Add the crushed tomatoes to the pan. Add the sugar, a generous pinch of salt, and half the basil. Increase heat to bring to a bubble, then reduce to medium-low. Simmer uncovered for 20 minutes until the sauce reduces by one-third and turns a deep, rich red.
Cook the Spaghetti
Bring a large pot of water to a rolling boil. Add the sea salt. Cook the spaghetti according to package instructions but taste it 2 minutes early. Before draining, reserve 250ml of the starchy pasta cooking water.
Marry the Pasta and Sauce
Add the drained spaghetti directly to the sauce pan over medium heat. Toss vigorously with tongs, adding splashes of pasta water to help the sauce coat every strand in a glossy, silky film.
Plate and Serve
Twirl the spaghetti into warm bowls using tongs. Tear fresh basil leaves over the top, grate a generous snowfall of Parmigiano Reggiano, and finish with a spiral of your finest olive oil. Serve immediately.
👨🍳 Chef’s Tips
- ✦San Marzano tomatoes from the DOP region are worth every penny — their sweetness is unmatched
- ✦Never rinse your pasta — the starch is liquid gold for sauce
- ✦Resist the urge to add more ingredients — simplicity is the point
- ✦For a richer sauce, add a knob of butter at the end off the heat
- ✦Use the pasta cooking water generously — it’s the secret to a silky, restaurant-quality sauce
🥗 Nutrition Facts
Per Serving
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