Pasta Al Pomodoro
Ingredients
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- 3 tbsp extra-virgin olive oil
- 2 cloves garlic – lightly crushed
- 28 ounces canned whole peeled tomatoes – crushed by hand
- 3/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 10 leaves fresh basil leaves – torn
- 12 ounces spaghetti
- parmigiano reggiano cheese – finely grated (for serving)
Instructions
- 1.
Bring a large pot of water to a rolling boil.
- 2.
In a bowl, crush the canned whole peeled tomatoes by hand to a coarse purée and set aside.
- 3.
Warm the extra-virgin olive oil in a wide skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant and just pale golden, 2–3 minutes; do not brown. Lift out and discard the cloves.
- 4.
Carefully add the crushed tomato mixture to the skillet. Bring to a gentle simmer, then season with the kosher salt and the black pepper. Cook, stirring occasionally, until slightly thickened and the oil pools at the edges, 12–15 minutes.
- 5.
While the sauce simmers, season the boiling water generously, add the spaghetti, and cook until 1–2 minutes shy of al dente (about 1–2 minutes less than the package time). Reserve 1 cup pasta water and drain.
- 6.
Add the drained pasta to the skillet with 0.5–0.75 cup reserved water. Increase heat to medium-high and toss vigorously until the sauce emulsifies and coats the pasta, 1–2 minutes; add more water as needed for a silky, glossy consistency. Tear the fresh basil leaves into the pan and fold through for 30 seconds.
- 7.
Taste and adjust seasoning if needed. Serve immediately with parmigiano reggiano cheese.
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Pasta al Pomodoro is a bright, simple pasta built on ripe tomato flavor, fragrant olive oil, and the gentle perfume of basil. The sauce is light and silky, clinging to the strands without heaviness, while a whisper of garlic adds warmth without overwhelming the tomatoes. It’s a dish that celebrates balance: sweet-acidic tomatoes, fruity oil, and fresh herbs creating a clean, satisfying bowl.
Tomato-based pasta sauces took firm root in Italy after the widespread adoption of tomatoes in the 18th and 19th centuries, especially in southern regions like Campania. Pasta al Pomodoro became a staple of home kitchens and trattorie, prized for its economy and immediacy—sauce made quickly while the pasta boils. Today it’s considered a benchmark of Italian cooking, where technique and restraint showcase ingredient quality and timing.