Spaghetti Pomodoro Recipe

Warm a large sauté pan over medium heat. Add 3 tablespoons olive oil and swirl to coat.

Add the thinly sliced garlic and chopped shallot. Cook, stirring frequently, until softened and fragrant and the garlic is just beginning to turn golden, about 2–3 minutes. Do not let the garlic burn.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes, 1 teaspoon sugar, 1 teaspoon Calabrian chili paste (adjust to taste), and 1 teaspoon dried oregano. Stir to combine and bring to a gentle simmer.

Season with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Simmer uncovered over low heat, stirring occasionally, 12–18 minutes until the sauce thickens slightly and the flavors meld.

Taste and adjust seasoning — add more Calabrian chili for heat, a pinch more sugar if the tomatoes taste too acidic, or more salt as needed.

Just before finishing, stir in torn basil leaves (about 10 leaves) and remove from heat. Keep warm while you cook the pasta.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt.

Add 12 oz spaghetti and cook until just shy of al dente according to package instructions (usually 8–9 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta, leaving it slightly wet (do not rinse).

Return the sauté pan with the sauce to medium-low heat. Add the drained spaghetti to the sauce and toss to coat. If the sauce seems tight, add splashes of the reserved pasta water, a few tablespoons at a time, until the sauce clings to the pasta and reaches a silky consistency (use up to 1 cup as needed). Cook together 1–2 minutes so the pasta finishes cooking in the sauce.

Remove from heat and add a couple of torn basil leaves. Toss once more to combine.

Make whipped ricotta

Place 1 cup whole-milk ricotta, 1/4 cup freshly grated Parmesan, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a blender or food processor. Pulse until smooth and airy, about 20–30 seconds. Scrape down sides and pulse again if needed. The texture should be light and spreadable but not runny.

Taste and adjust seasoning with an extra pinch of salt or a few drops of lemon juice if needed.

To serve, divide the pasta among 4 shallow bowls or plates. Dollop 1–2 large spoonfuls of whipped ricotta onto each plate, either on top of or beside the pasta.

Drizzle a little extra-virgin olive oil over the ricotta and pasta, scatter the chiffonade basil over the dish, and finish with 2 tablespoons freshly grated Parmesan divided among the plates.

If desired, add an extra pinch of Calabrian chili or a few torn Calabrian chiles on top for heat. Serve immediately.