Spaghetti Al Ponodoro E Basilico Recipe

Bring water to a boil

Place 3 liters (about 12 cups) water in a large pot and bring to a rolling boil over high heat. Add 1 tablespoon salt once boiling.

Cook the spaghetti

Add 400 g dried spaghetti to the boiling salted water and cook, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Stir gently to prevent sticking.

Before draining, reserve 1/2 cup (120 ml) of the starchy pasta cooking water and set aside. Do not rinse the pasta. Drain the spaghetti and set aside briefly while you finish the sauce.

Prepare aromatics

While the water heats or while pasta cooks, peel and thinly slice 3 garlic cloves and finely chop 1 medium shallot (or small onion). Tear about 12 of the basil leaves into rough pieces; keep remaining leaves whole for finishing.

Sweat shallot and garlic

In a wide sauté pan or skillet large enough to hold the pasta, heat 3 tablespoons extra-virgin olive oil over medium heat. Add the chopped shallot and cook, stirring, for 2–3 minutes until softened but not browned. Add the sliced garlic and cook 30–60 seconds until fragrant, taking care not to let it brown.

Add tomatoes

Pour in 800 g crushed tomatoes and stir to combine with the aromatics. Add 1 teaspoon tomato paste if using to deepen color and 1 teaspoon granulated sugar if the tomatoes taste too acidic. Season with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if desired.

Simmer gently

Reduce heat to low and simmer the sauce gently, uncovered, stirring occasionally, for 12–15 minutes to meld flavors and slightly thicken. Taste and adjust seasoning (salt, pepper, sugar) as needed.

Finish with basil

Tear or chiffonade the remaining 8 basil leaves and stir the torn basil pieces into the sauce in the last 1–2 minutes of cooking to release aroma. Turn off the heat.

Combine pasta and sauce

Return the drained spaghetti to the large pot or add the spaghetti directly to the skillet with the sauce (if the skillet is large enough). Add about 1/2 cup (120 ml) reserved pasta water and toss to combine over low heat for 1–2 minutes so the sauce clings to the pasta.

Enrich and adjust

If you like a silkier finish, add 1 tablespoon unsalted butter and toss until melted and integrated. Add more reserved pasta water a tablespoon at a time if the sauce seems too thick. Taste and adjust seasoning.

Plate and garnish

Divide the spaghetti among 4 plates. Sprinkle each serving with freshly grated Parmigiano-Reggiano (about 12–15 g per serving), top with remaining fresh basil leaves, and drizzle with 1 teaspoon extra-virgin olive oil across the servings. Serve immediately.