Spaghetti Pomodoro Recipe

Boil water and cook spaghetti

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 400 g spaghetti and cook, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Just before draining, reserve about 120 ml of the starchy pasta water, then drain the spaghetti and set aside.

Prepare garlic and basil

Peel and thinly slice 3 garlic cloves. Pick 20 basil leaves and roughly tear or chiffonade them; keep a few whole for garnish if desired.

Cook tomatoes

Heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring, until fragrant and just turning golden (about 1–1½ minutes). Add 1 tsp red pepper flakes and immediately add 600 g halved cherry tomatoes (if whole, halve them). Increase heat to medium-high and cook, stirring occasionally, until tomatoes begin to soften and release juices, about 6–8 minutes. Gently crush some tomatoes with the back of a spoon to make a light sauce.

Season and combine

Season the tomato mixture with 1 tsp salt and 1 tsp freshly ground black pepper. Add about 120 ml reserved pasta water to loosen the sauce and bring to a gentle simmer. Add the drained spaghetti to the skillet and toss vigorously for 1–2 minutes so the pasta absorbs the sauce. If the sauce seems dry, add a little more reserved pasta water, 1–2 tbsp at a time, until it lightly coats the spaghetti.

Finish with basil and cheese

Remove the skillet from heat. Add the torn basil leaves and 50 g grated Parmesan or Pecorino (if using). Toss to combine; taste and adjust seasoning with additional salt and pepper if needed. Transfer to serving plates and garnish with a few whole basil leaves and an extra drizzle of olive oil.