Spaghetti Pomodoro Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz dried spaghetti and cook according to package instructions until just shy of al dente (usually 9–10 minutes). Reserve 1 cup of pasta cooking water before draining and set both pasta and reserved water aside.

Warm 3 tablespoons extra-virgin olive oil in a wide sauté pan over medium heat until shimmering but not smoking.

Add 4 thinly sliced garlic cloves and 1 finely minced shallot. Cook, stirring, 1–2 minutes until fragrant and the shallot is softened but not browned.

Stir in 1 teaspoon crushed Calabrian chiles (adjust to taste). Cook 30 seconds to bloom the chili flavor.

Add the 28 oz crushed San Marzano tomatoes and 1 tablespoon tomato paste. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally, until sauce thickens slightly. If the sauce tastes too acidic, stir in 1 teaspoon granulated sugar.

Season with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Stir in 8 torn basil leaves in the last 2 minutes of cooking. Keep sauce warm over the lowest heat.

While sauce is simmering, place 1 cup whole-milk ricotta, 2 tablespoons freshly grated Parmesan, 1 teaspoon extra-virgin olive oil, 1 teaspoon lemon zest, a pinch of salt and a pinch of black pepper in a small bowl or the bowl of a food processor.

Use a hand mixer or pulse in the food processor until smooth and airy, about 30–45 seconds. Taste and adjust seasoning. Transfer to a serving bowl and chill briefly if desired; it should be spreadable, not runny.

Preheat the broiler or a grill pan to high. Spread 3 tablespoons softened butter on 6 bread slices. Brush lightly with 1 teaspoon olive oil.

Place bread under the broiler until golden (about 1–2 minutes). Watch carefully to avoid burning. Remove and immediately rub the cut side of 1 garlic clove over each hot slice to infuse with garlic flavor.

Sprinkle each wedge with about 2 tablespoons grated Parmesan total (distributed across slices). Keep warm.

Return drained pasta to the pot or to the sautée pan with the warm pomodoro sauce over low heat. Add 1/2 to 1 cup reserved pasta water a little at a time and toss vigorously with tongs until spaghetti is evenly coated and sauce clings to the pasta; you want a glossy emulsion. Use more water if needed to reach desired consistency.

Transfer spaghetti to warmed serving plates or a large shallow bowl. Dollop 2–3 tablespoons whipped ricotta on top of each serving and gently smear a little across the pasta.

Tear remaining fresh basil leaves and scatter over the pasta. Sprinkle with 2 tablespoons freshly grated Parmesan and drizzle 1 teaspoon extra-virgin olive oil over each portion.

Serve with a wedge of garlic toast alongside. Offer extra Calabrian chili and grated Parmesan at the table.