Spaghetti al Pomodoro
Spaghetti al Pomodoro
Ingredients
For the Tomato Sauce
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 1/4 pounds mixed cherry and baby plum tomatoes, halved
- 1/2 teaspoon sea salt
- 1/2 cup fresh basil, packed, leaves ripped
- 1/4 cup water
For the Pasta
- 1 pound spaghetti
- sea salt, for pasta water, as needed
For Finishing and Serving
- 2 tablespoons extra virgin olive oil, for drizzling
- 1/4 cup fresh basil, packed, leaves ripped, for garnish
- 1/2 cup Grana Padano cheese, freshly grated
Instructions
- 1
Prepare your ingredients: Halve the mixed cherry and baby plum tomatoes. Thinly slice the garlic cloves. Rip the fresh basil leaves into smaller pieces.
⏱️ 5 min
- 2
Infuse the olive oil: In a large skillet or pan, add 1/4 cup of extra virgin olive oil over medium-low heat. Add the thinly sliced garlic cloves and cook gently for about 1 minute, or until fragrant and slightly softened. Be careful not to brown the garlic.
⏱️ 2 min
- 3
Start the tomato sauce: Add the halved tomatoes to the pan. Season with 1/2 teaspoon of sea salt. Rip and add 1/2 cup packed fresh basil leaves. Pour in 1/4 cup of water. Stir gently to combine, then cover the pan and let it simmer for 5 to 10 minutes, or until the tomatoes have softened and released their juices.
⏱️ 10 min
- 4
Cook the spaghetti: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
⏱️ 10 min
- 5
Enrich the sauce: Once the tomatoes are soft, carefully remove the softened garlic cloves from the pan. Place them on a cutting board and mash them with the back of a spoon or a fork until creamy. Return the mashed garlic to the tomato sauce in the pan, stirring to combine. This step will further thicken and enrich the sauce.
⏱️ 3 min
- 6
Combine pasta and sauce: Add the cooked spaghetti directly into the bubbling tomato sauce in the skillet. Add 1/2 cup of the reserved pasta water, 2 tablespoons of fresh extra virgin olive oil, 1/4 cup packed ripped fresh basil, and 1/2 cup freshly grated Grana Padano cheese.
⏱️ 3 min
- 7
Toss and serve: Toss the spaghetti vigorously with tongs to combine all the ingredients, ensuring the pasta is well coated with the flavorful sauce. Serve immediately, topped with extra sauce from the pan, and optionally, more fresh basil and grated Grana Padano cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti al Pomodoro
Ingredients
For the Tomato Sauce
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 1/4 pounds mixed cherry and baby plum tomatoes, halved
- 1/2 teaspoon sea salt
- 1/2 cup fresh basil, packed, leaves ripped
- 1/4 cup water
For the Pasta
- 1 pound spaghetti
- sea salt, for pasta water, as needed
For Finishing and Serving
- 2 tablespoons extra virgin olive oil, for drizzling
- 1/4 cup fresh basil, packed, leaves ripped, for garnish
- 1/2 cup Grana Padano cheese, freshly grated
Instructions
- 1
Prepare your ingredients: Halve the mixed cherry and baby plum tomatoes. Thinly slice the garlic cloves. Rip the fresh basil leaves into smaller pieces.
⏱️ 5 min - 2
Infuse the olive oil: In a large skillet or pan, add 1/4 cup of extra virgin olive oil over medium-low heat. Add the thinly sliced garlic cloves and cook gently for about 1 minute, or until fragrant and slightly softened. Be careful not to brown the garlic.
⏱️ 2 min - 3
Start the tomato sauce: Add the halved tomatoes to the pan. Season with 1/2 teaspoon of sea salt. Rip and add 1/2 cup packed fresh basil leaves. Pour in 1/4 cup of water. Stir gently to combine, then cover the pan and let it simmer for 5 to 10 minutes, or until the tomatoes have softened and released their juices.
⏱️ 10 min - 4
Cook the spaghetti: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
⏱️ 10 min - 5
Enrich the sauce: Once the tomatoes are soft, carefully remove the softened garlic cloves from the pan. Place them on a cutting board and mash them with the back of a spoon or a fork until creamy. Return the mashed garlic to the tomato sauce in the pan, stirring to combine. This step will further thicken and enrich the sauce.
⏱️ 3 min - 6
Combine pasta and sauce: Add the cooked spaghetti directly into the bubbling tomato sauce in the skillet. Add 1/2 cup of the reserved pasta water, 2 tablespoons of fresh extra virgin olive oil, 1/4 cup packed ripped fresh basil, and 1/2 cup freshly grated Grana Padano cheese.
⏱️ 3 min - 7
Toss and serve: Toss the spaghetti vigorously with tongs to combine all the ingredients, ensuring the pasta is well coated with the flavorful sauce. Serve immediately, topped with extra sauce from the pan, and optionally, more fresh basil and grated Grana Padano cheese.
⏱️ 2 min