Spaghetti Pomodoro Recipe
Italian Spaghetti Pasta with a Fresh San Marzano Tomato, Italian Extra Virgin Olive Oil, Garlic and Basil Sauce
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
Boil Water
Fill a large pot with water and bring it to a rolling boil over high heat.
- 2
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- 3
Drain Pasta
Once cooked, reserve about 1 cup of the pasta water, then drain the spaghetti in a colander.
Making Sauce
- 4
Heat Olive Oil
In a large skillet, heat the extra virgin olive oil over medium heat.
- 5
- 6
Add Tomatoes
Add the San Marzano tomatoes to the skillet, breaking them up with a spoon. Cook for about 10-15 minutes, allowing the sauce to reduce and thicken.
- 7
Season Sauce
Season the sauce with salt and freshly ground black pepper to taste. Add the fresh basil leaves and stir to combine.
Combining
- 8
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time to reach desired sauce consistency.
- 9
Serve
Serve the spaghetti pomodoro hot, garnished with additional fresh basil if desired.
