Spaghettini Pomodori Recipe
Make Spaghettini Pomodori Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Salt Water
Tomato Sauce
Finishing & Garnish
Method
Pasta & Salt Water
Bring water to a boil
Pour 4 liters of water into a large pot, bring to a rolling boil. Add 1 tablespoon coarse salt once boiling.
Cook spaghettini
Add 12 oz spaghettini and cook until al dente according to package times (usually 6–8 minutes). Reserve 1.5 cups (360 ml) of pasta cooking water, then drain the pasta and set aside.
Tomato Sauce
Sweat aromatics
While the water heats, heat 3 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Add 4 thinly sliced garlic cloves and 1 finely chopped shallot. Cook gently, stirring, until fragrant and softened but not browned, about 2–3 minutes.
Add tomatoes
Increase heat to medium-high, add the 1 lb chopped ripe tomatoes and 8 oz halved cherry tomatoes to the pan. Stir to combine and let them release juices, about 4 minutes.
Deglaze and season
Stir in 1 tablespoon white wine (or stock) and scrape any browned bits from the pan. Add 1 teaspoon tomato paste if using, 1 teaspoon sugar (optional), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using. Lower heat to medium and simmer until tomatoes break down into a saucy consistency, about 6–8 minutes. Adjust seasoning to taste.
Finishing & Garnish
Emulsify sauce with pasta
Return the drained spaghettini to the pot or place the pasta directly into the sauté pan with the tomato sauce. Add 1 tablespoon unsalted butter and 1/2 cup reserved pasta water to start. Toss vigorously over medium heat, adding more reserved pasta water a few tablespoons at a time as necessary to achieve a glossy, lightly sauced coating that clings to the pasta (about 1–2 minutes).
Add cheese and basil
Remove from heat. Stir in 1/2 cup grated Pecorino or Parmigiano and the torn fresh basil leaves (about 1/2 cup). Toss to combine; if sauce seems dry, add up to 1/4 cup more pasta water. Finish with 1 tablespoon extra-virgin olive oil drizzled over the top.
Serve
Divide the spaghettini among warm bowls, garnish with additional grated cheese and basil if desired, and serve immediately.