Restaurants›Paisano›Spaghetti Pomodoro Recipe

Spaghetti Pomodoro Recipe

Inspired by Paisano
Time35m
Serves4

Spaghetti pasta, tomato sauce

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Ingredients

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Pasta

Pomodoro sauce

Finishing

Method

Pasta

1

Boil pasta water

Bring 3 liters of water to a rolling boil in a large pot. Add 1 tablespoon of salt to the water.

2

Cook spaghetti

Add 400 g dried spaghetti to the boiling water and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta.

Pomodoro sauce

3

Prepare tomatoes

If using whole canned tomatoes, crush them by hand in a bowl or break them directly in the pan with a spoon to create a chunky but saucy texture. If using crushed tomatoes, measure and set aside.

4

Sauté aromatics

Heat 3 tablespoons olive oil in a wide skillet or shallow saucepan over medium heat. Add the sliced garlic and chopped shallot. Sauté gently until the shallot is translucent and the garlic is just fragrant and beginning to turn pale golden (1.5–2 minutes). Do not let the garlic brown or it will become bitter.

5

Add tomatoes and simmer

Add the crushed/canned tomatoes and 1 tablespoon tomato paste (if using) to the pan. Stir to combine. Bring to a gentle simmer, then reduce heat to low. Add 1 teaspoon dried oregano, 1 teaspoon sugar (if using), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Simmer, uncovered, stirring occasionally, for 12–15 minutes until the sauce thickens slightly and flavors meld.

6

Finish sauce

Stir in the torn basil leaves and remove the pan from heat. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar as needed.

Combine & Finish

7

Toss pasta with sauce

Return the drained spaghetti to the large pot or add directly to the skillet with the sauce. Add about 1/2 cup (120 ml) reserved pasta cooking water and toss energetically over low heat until the pasta is coated and the sauce clings to the noodles. Add more pasta water a tablespoon at a time if needed.

8

Enrich and serve

Stir in 1 tablespoon butter (optional) for silkiness. Taste and adjust seasoning. Divide among 4 plates, grate 50 g fresh Parmesan over the top, and garnish with extra torn basil leaves. Serve immediately.