45 minutes
Spaghetti in a bright tomato sauce with garlic, olive oil, basil, and cheese. Spaghetti Pomodoro stands as a classic example of Italy's love for uncomplicated yet flavorful pasta dishes.
0 oz
tablespoons
Garlic, Crushed
cloves
Canned, Whole, Peeled San Marzano Tomatoes, crushed by hand
0 oz
Black Pepper, Freshly cracked
to taste
sprigs
Italian Basil, Chiffonade
tablespoons
Pecorino, microplaned
cups
Parmesan Cheese, microplaned
cups
1. Boil Water
Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion (which is what makes restaurant pasta so good!). Add about two teaspoons of salt per quart of water. Once boiling, turn the heat to low and place a lid on the pot until you're ready to cook the pasta.
2. Sweat Aromatics
Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook, stirring frequently, until the garlic is softened but not golden brown, about 2 minutes.
3. Add Tomato
Crush your tomatoes by hand, or cut them with scissors or a knife, and add them to the skillet, along with a pinch of salt, freshly ground black pepper and the basil sprigs. Stir to combine and bring the sauce to a simmer. Cook for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly. Remove the basil stems. At this stage you can blend the tomato for a smoother texture, or leave it as is for a more rustic sauce.
4. Cook Pasta
While the sauce is simmering, cook the pasta for a minute or two less than the box suggests before draining. Make sure to reserve a cup of the pasta water for the next steps.
5. Sauce Pasta
Add the drained pasta and a 1/4 cup of the reserved pasta water to the skillet. Stir to combine, and cook for an additional 1-2 minutes, until the pasta is al dente and the sauce has reduced to coat each noodle. If the sauce is too thick, add more pasta water a tablespoon at a time until it reaches the desired consistency of the sauce glazing and coating the pasta.
6. Finishing Ingredients
Remove the skillet from the heat. Add the Pecorino Romano and Parmesan cheese and basil chiffonade while mixing and tossing, to incorporate. The cheese should be fully melted and your sauce should be smooth here. You can adjust with a splash of pasta water if it's gotten too thick.
7. Serve
Taste the pasta for seasoning, adjusting with salt if needed. Plate and serve.
Use ripe, flavorful tomatoes like San Marzano and high-quality pasta made with 100% semolina flour.
Combine pasta, sauce, and a splash of pasta water, tossing over heat for a glossy finish.
Cook in well-salted water and reserve pasta water to create a silky sauce.
Use fresh basil, added at the end of cooking to preserve its flavor and color.
Adjust seasoning with salt, pepper, and a touch of sugar or acidity as needed.
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