Spaghetti Pomodoro Recipe
tomato sauce, garlic, herbs, parmigiano, EVOO
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Start by gathering all your ingredients. Peel and finely chop the garlic cloves. Rinse the fresh basil and pat dry. Grate the Parmigiano-Reggiano cheese and set aside.
Cook the Spaghetti
In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the spaghetti.
Make the Tomato Sauce
In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
Combine Tomatoes and Herbs
Add the canned whole tomatoes to the skillet, breaking them up with your spoon. Season with salt and black pepper to taste. Let the sauce simmer for about 15-20 minutes, stirring occasionally.
Mix in Basil
Once the sauce has thickened slightly, stir in the fresh basil leaves and allow to cook for an additional 5 minutes.
Combine Spaghetti and Sauce
Add the drained spaghetti to the tomato sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Serve
Plate the spaghetti and top with grated Parmigiano-Reggiano cheese. Garnish with extra basil leaves and a drizzle of olive oil if desired.