Spaghetti Pomodoro Recipe
FRESH TOMATO, BASIL
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Ingredients
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Pasta
Pomodoro sauce
Finish & garnish
Method
Pasta
- 1
Bring water to a boil
In a medium saucepan bring 1 liter of water to a vigorous boil. Add 1 tablespoon salt to the water.
- 2
Cook spaghetti
Add 100 g spaghetti to the boiling water and stir to separate. Cook until al dente, about 8–10 minutes (follow package timing for children's portion preference). Reserve 60 ml (about 1/4 cup) of the starchy pasta cooking water, then drain the pasta.
Pomodoro sauce
- 3
Sweat aromatics
While the pasta cooks, heat 1 tablespoon extra-virgin olive oil in a medium nonstick skillet over medium-low heat. Add 0.25 cup finely diced onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown it.
- 4
- 5
Adjust texture
If the sauce seems too thick, add 1–2 tablespoons of the reserved pasta cooking water and stir. Taste and adjust seasoning with a little more salt if needed.
Finish & serve
- 6
Combine pasta and sauce
Reduce heat to low. Add the drained spaghetti directly into the skillet with the pomodoro sauce. Add 1 teaspoon unsalted butter and toss gently with tongs for 1 minute to coat the pasta evenly. If needed, add another tablespoon of reserved pasta water to loosen the sauce so it clings to the noodles.
- 7
Add basil and serve
Turn off the heat and stir in 4 torn basil leaves into the pasta, reserving 2 leaves for garnish. Plate a child-sized portion, sprinkle with 2 teaspoons grated Parmesan if using, and garnish with the remaining basil leaves. Serve warm.