Spaghetti al pomodoro is an Italian pasta dish that lets tomatoes, olive oil and basil shine.
A brief simmer makes a bright sauce that clings to the pasta with help from a splash of cooking water.
Save a cup of pasta water before draining so you can loosen the sauce as needed.
Serving Suggestions
Serve immediately with basil and, if you like, grated Pecorino Romano or a suitable vegetarian hard cheese.
Recipe Notes
Use a cheese made with vegetarian rennet if serving vegetarians. Nutrition is an estimate and excludes the optional cheese.
Spaghetti al Pomodoro
Spaghetti tossed in a simple tomato, garlic and basil sauce.
Ingredients
Equipment
Method
Make the sauce:
- Warm the olive oil in a large skillet over medium-low heat. Add the garlic and cook for about 1 minute, until fragrant but not browned.
- Add the crushed tomatoes, salt and pepper. Simmer gently for 20 minutes, stirring occasionally, until slightly thickened.
Cook and serve:
- Meanwhile, cook spaghetti in boiling salted water until just shy of al dente, following the package time. Reserve 1 cup of pasta water and drain.
- Add spaghetti and basil to the sauce. Toss over medium heat for 1 to 2 minutes, adding a little reserved pasta water as needed to coat the pasta. Taste and adjust salt.
- Serve immediately, with optional grated Pecorino Romano or vegetarian hard cheese.
Nutrition
Notes
- For vegetarians, choose a hard cheese made without animal rennet.
- Nutrition excludes optional cheese; adjust for the amount added.
