Spaghetti Pomodoro Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt (or more to taste).

Add 12 oz dried spaghetti and cook until just shy of al dente (typically 8–9 minutes; check package for guidance), stirring occasionally to prevent sticking.

Before draining, reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside. Do not rinse.

While the pasta water heats, heat 2 tablespoons extra-virgin olive oil in a large sauté pan over medium heat until shimmering but not smoking.

Add 3 thinly sliced garlic cloves and 1 finely chopped shallot to the pan. Cook gently, stirring, until fragrant and the shallot is translucent, about 2–3 minutes. Do not let the garlic brown.

Stir in 1 tablespoon tomato paste and cook 30–45 seconds to remove rawness, stirring constantly so it darkens slightly but does not burn.

Add the 28 oz crushed tomatoes, 1 teaspoon Calabrian chili paste (adjust to taste for heat), 1 teaspoon dried oregano, and 1 teaspoon salt. Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and stir in 1 teaspoon granulated sugar if the tomatoes taste overly acidic.

Add torn basil leaves (reserve a few for garnish) and freshly ground black pepper (1 tsp). Stir and remove from heat just before tossing with pasta so basil remains bright.

While sauce simmers, make the whipped ricotta: in a medium bowl or small food processor, combine 1 cup whole-milk ricotta, 1 oz freshly grated Parmesan, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil, and a pinch of salt.

Whip or process until smooth, airy, and spreadable — about 30–60 seconds in a food processor, or vigorously whisk by hand. Adjust seasoning with a tiny pinch of salt or more lemon if desired.

Return the sauté pan with sauce to very low heat. Add drained spaghetti to the pan and toss to combine. Add up to 1/2 to 1 cup reserved pasta cooking water, a few tablespoons at a time, until the sauce clings to the pasta in a glossy coating. Toss for 1–2 minutes to marry flavors.

Plate the pasta: divide spaghetti among 4 plates (or bowls). Dollop or pipe a spoonful (about 2 tablespoons each) of whipped ricotta on top of each portion.

Finish with a light drizzle (about 1 tsp per plate) of extra-virgin olive oil, a sprinkle of freshly grated Parmesan, torn/chiffonaded basil leaves, and an optional extra pinch of Calabrian chili if you want more heat.

Serve immediately, offering additional grated Parmesan and black pepper at the table.