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Spaghetti with tomato sauce, basil and grated cheese.

Spaghetti al Pomodoro

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Spaghetti tossed in a simple tomato, garlic and basil sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pasta and sauce
  • 12 oz dried spaghetti
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic thinly sliced
  • 28 oz canned whole peeled tomatoes crushed by hand
  • 1 tsp fine salt plus more for pasta water, to taste
  • 1/4 tsp ground pepper
  • 1/4 cup fresh basil leaves torn
Optional to serve
  • 1/4 cup finely grated Pecorino Romano or vegetarian hard cheese

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

Make the sauce:
  1. 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.
  2. Add the crushed tomatoes, salt and pepper. Simmer gently for 20 minutes, stirring occasionally, until slightly thickened.
Cook and serve:
  1. 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.
  2. 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.
  3. Serve immediately, with optional grated Pecorino Romano or vegetarian hard cheese.

Nutrition

Calories: 410kcalCarbohydrates: 74gProtein: 12gFat: 8gSaturated Fat: 1gSodium: 650mgFiber: 5gSugar: 7g

Notes

  • For vegetarians, choose a hard cheese made without animal rennet.
  • Nutrition excludes optional cheese; adjust for the amount added.