Spaghetti al Pomodoro
Spaghetti al Pomodoro
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon chili flakes
- 500 grams cherry tomatoes, halved
- 1/4 cup fresh basil leaves, picked, plus more for garnish
- 1/2 teaspoon salt, plus plenty for pasta water
- 1/2 teaspoon granulated sugar
- 450 grams spaghetti
- 1 ladleful pasta water
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Place a large pan or skillet on medium heat.
⏱️ 1 min
- 2
Add 2 tablespoons of extra virgin olive oil to the heated pan.
⏱️ 1 min
- 3
Add the thinly sliced garlic to the pan. Sauté until fragrant, being careful not to burn the garlic, about 1-2 minutes.
⏱️ 2 min
- 4
Add 1/4 teaspoon of chili flakes to the pan and sauté briefly with the garlic for about 30 seconds.
⏱️ 1 min
- 5
Add the halved cherry tomatoes to the pan. Cook them down, stirring occasionally, until they burst and release their juices. Gently crush some of the tomatoes with a spoon to help them break down, about 8-10 minutes.
⏱️ 10 min
- 6
Season the sauce with 1/2 teaspoon of salt and 1/2 teaspoon of granulated sugar to balance the acidity. Stir well.
⏱️ 1 min
- 7
Tear in 1/4 cup of fresh basil leaves into the sauce. Stir and remove from heat.
⏱️ 1 min
- 8
Meanwhile, in a separate large pot, bring a generous amount of water to a rolling boil. Add plenty of salt to the boiling water (it should taste like the sea).
⏱️ 5 min
- 9
Add the 450 grams of spaghetti to the boiling salted water. Cook the spaghetti according to package instructions until it is al dente.
⏱️ 8 min
- 10
Using tongs, transfer the al dente spaghetti directly from the pasta water into the pan with the tomato sauce.
⏱️ 1 min
- 11
Add approximately one ladleful of the starchy pasta water to the sauce.
⏱️ 1 min
- 12
Toss the spaghetti and sauce together vigorously over low heat to emulsify the sauce and coat every strand of spaghetti evenly. Continue tossing for 1-2 minutes until the sauce is glossy and clings to the pasta.
⏱️ 2 min
- 13
Serve the Spaghetti al Pomodoro immediately.
⏱️ 1 min
- 14
Garnish with more fresh basil and 1/2 cup of freshly grated Parmesan cheese before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti al Pomodoro
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon chili flakes
- 500 grams cherry tomatoes, halved
- 1/4 cup fresh basil leaves, picked, plus more for garnish
- 1/2 teaspoon salt, plus plenty for pasta water
- 1/2 teaspoon granulated sugar
- 450 grams spaghetti
- 1 ladleful pasta water
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Place a large pan or skillet on medium heat.
⏱️ 1 min - 2
Add 2 tablespoons of extra virgin olive oil to the heated pan.
⏱️ 1 min - 3
Add the thinly sliced garlic to the pan. Sauté until fragrant, being careful not to burn the garlic, about 1-2 minutes.
⏱️ 2 min - 4
Add 1/4 teaspoon of chili flakes to the pan and sauté briefly with the garlic for about 30 seconds.
⏱️ 1 min - 5
Add the halved cherry tomatoes to the pan. Cook them down, stirring occasionally, until they burst and release their juices. Gently crush some of the tomatoes with a spoon to help them break down, about 8-10 minutes.
⏱️ 10 min - 6
Season the sauce with 1/2 teaspoon of salt and 1/2 teaspoon of granulated sugar to balance the acidity. Stir well.
⏱️ 1 min - 7
Tear in 1/4 cup of fresh basil leaves into the sauce. Stir and remove from heat.
⏱️ 1 min - 8
Meanwhile, in a separate large pot, bring a generous amount of water to a rolling boil. Add plenty of salt to the boiling water (it should taste like the sea).
⏱️ 5 min - 9
Add the 450 grams of spaghetti to the boiling salted water. Cook the spaghetti according to package instructions until it is al dente.
⏱️ 8 min - 10
Using tongs, transfer the al dente spaghetti directly from the pasta water into the pan with the tomato sauce.
⏱️ 1 min - 11
Add approximately one ladleful of the starchy pasta water to the sauce.
⏱️ 1 min - 12
Toss the spaghetti and sauce together vigorously over low heat to emulsify the sauce and coat every strand of spaghetti evenly. Continue tossing for 1-2 minutes until the sauce is glossy and clings to the pasta.
⏱️ 2 min - 13
Serve the Spaghetti al Pomodoro immediately.
⏱️ 1 min - 14
Garnish with more fresh basil and 1/2 cup of freshly grated Parmesan cheese before serving.
⏱️ 1 min