Spaghetti with Tomato Sauce Recipe
Here’s a classic Spaghetti al Pomodoro recipe-simple, fresh, and authentically Italian
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
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Ingredients
12 oz (340 g) spaghetti
3 tablespoons extra virgin olive oil
2 cloves garlic, peeled and lightly crushed
1 can (14 oz / 400 g) good quality peeled tomatoes (or 5-6 fresh ripe tomatoes, peeled & chopped)
A pinch of sugar (optional, to balance acidity)
Salt and freshly ground black pepper (to taste)
Fresh basil leaves (about 6-8)
Freshly grated Parmesan or Pecorino Romano (optional, for serving)
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Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package instructions until it is al dente. Reserve ½ cup of the pasta cooking water, then drain.
2. Make the sauce
In a large skillet, heat olive oil over medium heat.
Add the garlic and cook gently for 1-2 minutes until fragrant, not browned.
Add the tomatoes (crush them with a spoon if using canned) and season with salt and pepper.
Simmer for about 10-12 minutes, stirring occasionally.
Add a pinch of sugar if the sauce tastes too acidic.
3. Add basil
Tear the basil leaves by hand and stir them into the sauce just before combining with the pasta.
4. Combine pasta and sauce
Add the cooked spaghetti to the skillet with the sauce.
Toss well, adding a splash of the reserved pasta water if needed for creaminess.
5. Serve immediately
Drizzle with a little extra virgin olive oil.
Top with grated Parmesan or Pecorino if desired.
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Tip:
For the most authentic flavor, use San Marzano tomatoes and high-quality extra virgin olive oil.