Spaghetti Pomodoro
A classic, simple tomato-and-basil spaghetti that's bright, comforting, and quick to make.
Servings: 6 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1 medium yellow onion finely diced
- 28 ounce can whole peeled tomatoes with juice
- salt to taste
- freshly ground black pepper to taste
- 2 pinches crushed red pepper flakes optional
- 12 ounces spaghetti
- 3 tablespoons fresh basil leaves chopped (plus extra for garnish)
- Grated Parmesan cheese optional, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and diced onion to the skillet and sauté, stirring occasionally, until the onion is soft and fragrant, about 3–5 minutes.
- Add the whole peeled tomatoes with their juice, crush them slightly with a spoon, then season with salt, freshly ground black pepper, and crushed red pepper flakes (if using).
- Bring the sauce to a gentle simmer and cook, uncovered, stirring occasionally, for about 20 minutes to blend the flavors and thicken slightly.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 8–10 minutes, then reserve 1/2 cup of the pasta cooking water and drain the pasta.
- Stir the chopped basil into the sauce. Add the drained spaghetti to the skillet and toss to combine, adding reserved pasta water a little at a time to loosen the sauce as needed.
- Divide the spaghetti among plates, garnish with extra basil, and serve with grated Parmesan cheese if desired.
Equipment
- Large skillet or sauté pan
- Large Pot
- Wooden spoon or spatula
- Colander
- Can opener (if needed)
Notes
- Use good-quality canned tomatoes for the best flavor.
- Reserve pasta water to adjust sauce consistency.
- Adjust red pepper flakes to control heat.
- Serve immediately for best texture.