Spaghettini Alla Pomodoro Recipe

Bring water to a boil and cook spaghettini

Bring a large pot (about 6 quarts) of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz spaghettini and cook, stirring occasionally, until the pasta is 1–2 minutes shy of package al dente (usually 6–7 minutes for spaghettini). Reserve 1 cup of the starchy pasta cooking water before draining the pasta. Do not rinse. Keep pasta warm.

After reserving pasta water, drain pasta and set aside in the colander while you finish the sauce. Alternatively, transfer directly to the sauce pan when directed in the sauce steps.

Prepare tomatoes and aromatics

Pour the 28 oz can of San Marzano whole peeled tomatoes into a bowl. Crush the tomatoes by hand or with a potato masher to a slightly chunky texture. Reserve about 1/4 cup of the tomato cooking liquid back into the can or a small bowl to use if the sauce needs loosening.

Sweat garlic

In a wide sauté pan or shallow saucepan over medium-low heat, add 3 tablespoons extra-virgin olive oil. Add the 3 thinly sliced garlic cloves and gently cook, stirring, until fragrant and just turning golden at the edges, 1–2 minutes. Do not let garlic brown or it will become bitter.

Cook the tomatoes

Add the crushed San Marzano tomatoes to the pan with the garlic. Stir to combine and bring to a gentle simmer over medium heat. Add 1/2 teaspoon dried oregano, 1/8 teaspoon crushed red pepper flakes, and 1 teaspoon salt. Simmer gently, uncovered, stirring occasionally, 10–12 minutes, until the sauce thickens slightly and brightens in color.

Season and add fine herbs

Taste the sauce. If the tomatoes are too acidic, stir in 1/2 teaspoon granulated sugar. Add 2 tablespoons of the chopped fine-herb mix (flat-leaf parsley, chives, tarragon) and 1/2 teaspoon freshly ground black pepper. Simmer 1–2 more minutes to marry the flavors. If the sauce seems too thick to coat the pasta, add up to the reserved 1/4 cup tomato cooking liquid or some reserved pasta water to reach a saucy consistency.

Combine pasta and sauce

Add the drained spaghettini directly into the sauté pan with the simmering pomodoro. Toss over medium heat for 1 minute to combine. Add up to 1/2 cup of the reserved pasta cooking water, a few tablespoons at a time, to help the sauce cling to the pasta and create a silky emulsion.

Mount with butter and oil

Remove the pan from the heat and whisk in 1 tablespoon cold butter and 1 tablespoon extra-virgin olive oil to enrich and gloss the sauce. Toss until butter is melted and the sauce coats the spaghettini evenly. Adjust seasoning with additional salt and pepper to taste.

Plate and garnish

Divide the spaghettini among 4 warmed plates (serves 4). Tear or chiffonade the fresh basil leaves and scatter over the pasta. Grate Parmigiano-Reggiano over each portion if using. Finish with an extra drizzle of high-quality extra-virgin olive oil if desired and a final crack of black pepper.