Spaghetti al Pomodoro (Spaghetti with Fresh Tomato and Basil Sauce)
Local name: Spaghetti al pomodoro
In short: Spaghetti in a light, sweet tomato sauce simmered with olive oil, garlic and basil. The everyday Italian pasta, ready in 30 minutes. It takes about 35 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 525 kcal
This is the pasta many Italians grew up on, and the first sauce most home cooks learn. Good canned tomatoes or very ripe fresh ones are simmered briefly with olive oil, garlic and basil until sweet and light, nothing more. It is a dish that depends on quality rather than technique: use ripe tomatoes, good oil and salted water, and it needs no cheese, cream or sugar to taste right.
Instructions
- Warm the olive oil and garlic in a large wide pan over low heat for 2 minutes, until the garlic smells sweet but has not colored.
- Add the tomatoes, crushing them with a wooden spoon, along with the salt and half the basil. Simmer on medium-low heat for 15 to 20 minutes, stirring now and then, until the sauce has thickened and the oil shines on top.
- Remove the garlic cloves if you like. Taste, and add a pinch of sugar if the sauce is sharp.
- While the sauce cooks, boil the spaghetti in well-salted water until 1 minute short of al dente. Reserve a mug of pasta water, then drain.
- Add the pasta to the sauce and toss over medium heat for 1 minute, adding a splash of pasta water so the sauce coats the strands.
- Tear in the remaining basil, drizzle with a little more oil and serve right away.
Tips
- Canned whole peeled tomatoes are usually better than fresh ones out of season. Crush them by hand and avoid blending, which makes the sauce pale and foamy.
- For a little heat, add a pinch of chili flakes with the garlic. For a rounder, softer sauce, stir in a spoonful of raw olive oil off the heat just before tossing with the pasta.
Questions and answers
Can I make the tomato sauce ahead?
Yes. The sauce keeps for 5 days in the fridge or 3 months in the freezer. Reheat it gently in a pan, then toss it with freshly cooked pasta.
Why does my tomato sauce taste sour?
Underripe or poor-quality tomatoes are the usual cause. Simmer the sauce a little longer, add a small pinch of sugar, or stir in a spoonful of olive oil to soften the acidity.
Should I use garlic or onion?
Both are common. Garlic gives a sharper note and onion a sweeter one. This version uses only whole garlic cloves, which add flavor without overpowering the tomato.
How long does it take to make Spaghetti al Pomodoro (Spaghetti with Fresh Tomato and Basil Sauce)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Spaghetti al Pomodoro (Spaghetti with Fresh Tomato and Basil Sauce)?
About 525 kcal per serving, with 14 g of protein, 81 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 525 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 81 g |
| Fat | 16 g |
| Fiber | 6 g |
| Sugar | 9 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
