NONNA’S CLASSIC SPAGHETTI IN TOMATO SAUCE (SPAGHETTI AL POMODORO)

Spaghetti al Pomodoro is a quintessential Italian dish that highlights the beauty of simple, high-quality ingredients.

Perfect for any occasion, this recipe combines spaghetti, fresh tomatoes, fragrant basil, and extra virgin olive oil for a light yet satisfying meal.

Why Nonna Suggests This Recipe

1. Simplicity at Its Best: Nonna loves how just a few ingredients create a dish full of flavor.
2. Quick and Easy: Ready in under 30 minutes, it’s perfect for busy days.
3. Healthy and Wholesome: Made with fresh tomatoes and olive oil, it’s a light and nutritious option.
4. Timeless Classic: This dish embodies the essence of Italian cuisine.
5. Crowd-Pleaser: Its universal appeal makes it a favorite for kids and adults alike.

Cooking Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 12 oz (350 g) spaghetti
• 1 ½ lbs (700 g) fresh ripe tomatoes (e.g., San Marzano or Roma)
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced or smashed
• Salt, to taste
• Fresh basil leaves, torn or whole
• Grated Parmigiano or Pecorino Romano cheese (optional, for serving)

Step-by-Step Method

1. Prepare the Tomatoes:

1. Bring a pot of water to a boil and score a small “X” on the bottom of each tomato with a sharp knife.
2. Blanch the tomatoes in boiling water for 30 seconds, then transfer them to a bowl of ice water.
3. Peel off the skins, remove the seeds, and chop the flesh into small pieces.

2. Cook the Sauce:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute (do not let it burn).
3. Add the chopped tomatoes and a pinch of salt. Cook over medium-low heat for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add torn basil leaves during the last few minutes of cooking for added aroma.

3. Cook the Spaghetti:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
2. Reserve about ½ cup of pasta water before draining.

4. Combine and Serve:

1. Add the drained spaghetti to the skillet with the tomato sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
2. Taste and adjust seasoning with salt, if necessary.
3. Serve immediately, garnished with fresh basil and grated Parmesan or Pecorino Romano cheese, if desired.

Nutritional Facts (Per Serving)

Tips by Nonna

1. Choose the Right Tomatoes: Use fresh, ripe tomatoes for the best flavor. If out of season, high-quality canned San Marzano tomatoes work as a substitute.
2. Don’t Overcook the Garlic: Burnt garlic can ruin the dish, so keep an eye on it.
3. Pasta Water is Gold: The starch in reserved pasta water helps bind the sauce to the spaghetti.
4. Fresh Basil is Key: Avoid dried basil; its fresh counterpart brings the dish to life.
5. No Cheese? No Problem: Traditional Spaghetti al Pomodoro is often served without cheese to let the tomato and basil flavors shine.

SPAGHETTI AL POMODORO

Enjoy this Spaghetti al Pomodoro, a true celebration of Italy’s love for fresh, simple ingredients. Buon appetito!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients

• 12 oz (350 g) spaghetti
• 1 ½ lbs (700 g) fresh ripe tomatoes (e.g., San Marzano or Roma)
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced or smashed
• Salt, to taste
• Fresh basil leaves, torn or whole
• Grated Parmigiano or Pecorino Romano cheese (optional, for serving)

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Step-by-Step Method

1. Prepare the Tomatoes:

1. Bring a pot of water to a boil and score a small "X" on the bottom of each tomato with a sharp knife.
2. Blanch the tomatoes in boiling water for 30 seconds, then transfer them to a bowl of ice water.
3. Peel off the skins, remove the seeds, and chop the flesh into small pieces.

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2. Cook the Sauce:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute (do not let it burn).
3. Add the chopped tomatoes and a pinch of salt. Cook over medium-low heat for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add torn basil leaves during the last few minutes of cooking for added aroma.

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3. Cook the Spaghetti:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
2. Reserve about ½ cup of pasta water before draining.

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4. Combine and Serve:

1. Add the drained spaghetti to the skillet with the tomato sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
2. Taste and adjust seasoning with salt, if necessary.
3. Serve immediately, garnished with fresh basil and grated Parmigiano or Pecorino Romano cheese, if desired.

Keyword SPAGHETTI, spaghetti al pomodoro, spaghetti in red tomato sauce,