Pasta Pomodoro Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz spaghettini and cook according to package until al dente (about 6–8 minutes), stirring occasionally.

Reserve 1 cup of pasta cooking water, then drain the spaghettini and set aside. Do not rinse.

While pasta finishes, add the baby spinach to the drained pasta or to the pot with the hot pasta; toss to wilt slightly from residual heat (about 30–45 seconds). If you prefer the spinach more integrated, set aside to combine with sauce in next step.

Prep tomatoes

While pasta cooks, core and dice the Roma tomatoes into roughly 1/2-inch pieces. If tomatoes are very juicy, drain a little of the excess liquid into a bowl and reserve.

Sweat garlic

In a large skillet over medium heat, warm 3 tablespoons extra-virgin olive oil. Add 4 thinly sliced garlic cloves and 1/4 teaspoon red pepper flakes. Cook, stirring, until fragrant and garlic is just turning golden (about 1–1.5 minutes). Do not let garlic burn.

Build sauce

Add the diced Roma tomatoes to the skillet. Stir and let simmer gently for 6–8 minutes until tomatoes break down and release juices. If you want a thicker sauce, stir in 1 teaspoon tomato paste and cook 1–2 minutes more.

Season

Stir in 1/2 teaspoon sugar (if using), 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. Simmer on low for another 2–3 minutes until flavors meld.

Remove skillet from heat and stir in 1/2 cup torn fresh basil leaves and 1 teaspoon extra-virgin olive oil for a glossy finish.

Combine pasta and sauce

Return the drained spaghettini and wilted spinach to the skillet with the pomodoro sauce (if skillet is too small, use the pasta pot). Toss gently to combine. Add up to 1/2 cup reserved pasta water, a few tablespoons at a time, to loosen the sauce and help it cling to the pasta until you reach desired consistency.

Heat together for 1–2 minutes so flavors marry. Taste and adjust salt and pepper.

Plate and garnish

Divide pasta between 4 plates. Sprinkle 3/4 cup crumbled feta evenly over the portions. Top with the remaining 1/4 cup fresh basil leaves and a grind of black pepper. Drizzle each plate with a little extra-virgin olive oil (about 1 tsp total).