Spaghetti Pomodoro Recipe

Boil water and cook pasta

Bring a very large pot of water to a rolling boil. Add 2 tablespoons coarse salt. Add 12 oz spaghetti and cook until just shy of al dente (follow package time minus 1–2 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Heat 3 tablespoons extra-virgin olive oil in a large skillet over medium heat until shimmering.

Add the thinly sliced garlic and minced shallot. Sauté gently for 1–2 minutes until fragrant and translucent but not browned (watch the garlic to avoid bitterness).

Stir in 1.5 teaspoons Calabrian chili paste and cook 30 seconds to bloom the chile flavor in the oil.

Add 28 oz crushed San Marzano tomatoes and 1 tablespoon tomato paste. Stir to combine, breaking up any large pieces. Bring to a gentle simmer.

Add 1/2 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon sugar if your tomatoes taste very acidic. Simmer, uncovered, over low heat for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Taste and adjust seasoning. Stir in half of the torn basil leaves (about 6 leaves) in the last minute of cooking to infuse fresh herb aroma.

While the sauce simmers, make the whipped ricotta. In a small food processor or blender, combine 1 cup whole-milk ricotta, 2 tablespoons grated Parmesan, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Blend until smooth and light, scraping down the sides once. The texture should be creamy and spreadable; add up to 1 tablespoon reserved pasta water if needed to loosen.

Warm the sauce to serve. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water to reach a silky consistency that will coat the spaghetti.

Add the drained spaghetti to the skillet with the pomodoro sauce. Toss vigorously with tongs over low heat for 1 minute so the pasta absorbs sauce and the sauce clings to the strands. If it seems dry, add additional reserved pasta water, 1–2 tablespoons at a time, until glossy and integrated.

Divide the sauced spaghetti among 4 warm bowls. Dollop a generous spoonful (about 2–3 tablespoons) of whipped ricotta on each portion and spread slightly with the back of a spoon.

Finish each plate with a few torn basil leaves (from the remaining 6 leaves), a light drizzle of the finishing 1 tablespoon extra-virgin olive oil, and an optional grating of extra Parmesan. Add a final grind of black pepper to taste.