Spaghetti with Pomodoro Sauce (Spaghetti al Pomodoro)

Side-view of a bowl of Pasta Pomodoro, showing the depth and layers of spaghetti intertwined with chunks of ripe tomatoes and basil leaves.

Experience the essence of Italian cooking by crafting the perfect Pomodoro sauce with sun-ripened tomatoes and fresh basil, and marry it with spaghetti with this easy summer pasta.

Course Main Course, Side Dish

Cuisine Italian

Keyword pasta

Level Beginner

Main Ingredient Pasta

Diet Dairy-Free, Low Sugar, Pescatarian, Vegan, Vegetarian

Prep Time 5

Cook Time 11

Total Time 16

Servings servings

Calories 451kcal

Author Marc Matsumoto

Equipment

Ingredients

270 grams spaghetti
450 grams tomatoes (roughly chopped)
2 tablespoons olive oil
12 grams garlic (minced)
20 grams basil (leaves roughly chopped)
½ teaspoon salt (plus more for pasta water)

Grams + US Cups - US Standard

Instructions

Bring 6 cups of water to a boil in a wide pot big enough to hold the spaghetti, and add 1 teaspoon of salt. Add 270 grams spaghetti, submerge, and set a timer for 1 minute less than the package directions.
270 grams spaghetti
Add 2 tablespoons olive oil to a large frying pan over medium-high heat, and add 12 grams garlic and half of 20 grams basil. Saute until the garlic is fragrant and the basil is vibrant green.
2 tablespoons olive oil, 12 grams garlic, 20 grams basil
Add 450 grams tomatoes and any collected juices along with ½ teaspoon salt and cook the mixture at a full boil until the chunks of tomato start to break down into a sauce.
450 grams tomatoes, ½ teaspoon salt
Turn down the heat and let the sauce simmer while you wait for the pasta to finish cooking.
When the pasta is done, transfer it straight to the pan with the sauce with tongs, and add a few ladles of the pasta water.
Finish cooking the pasta in the sauce, adding more water as needed until it reaches your desired doneness.
Finish the pasta pomodoro by adding in the remaining basil and tossing to incorporate.

Video

Nutrition