Spaghetti Al Pomodoro Recipe
Espagueti con nuestra salsa de tomate, y queso parmesano.
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Ingredients
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Pasta
Tomato sauce (Al Pomodoro)
To serve
Method
Pasta
Boil water
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon of salt.
Cook spaghetti
Add 400 g spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.
Tomato sauce (Al Pomodoro)
Sweat aromatics
While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a deep skillet or saucepan over medium heat. Add 1 cup finely chopped onion and sauté until soft and translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
Add tomatoes
Crush 800 g canned whole plum tomatoes by hand or with a spoon and add to the pan along with 1 tablespoon tomato paste. Stir to combine.
Simmer
Bring sauce to a gentle simmer, then lower heat to medium-low. Add 1 teaspoon sugar (to balance acidity), 1 teaspoon dried oregano, and 1 teaspoon salt. Tear in 6–8 fresh basil leaves and simmer uncovered for 12–15 minutes, stirring occasionally, until sauce thickens slightly.
Adjust & finish
Taste and adjust seasoning with additional salt and freshly ground black pepper (about 1 teaspoon). If sauce is too thick, stir in up to 1 cup reserved pasta cooking water a little at a time to reach desired consistency. Remove from heat and discard large basil stems, if any.
Assembly & serve
Combine pasta and sauce
Add the drained hot spaghetti to the skillet with the sauce (or return sauce to the pot and pour over pasta). Toss vigorously for 1–2 minutes over low heat so the pasta absorbs the sauce and becomes glossy. If needed, add more reserved pasta water, 2 tablespoons at a time, to loosen and help the sauce cling to the pasta.
Plate
Divide pasta among 4 warm plates. Top each portion with a generous sprinkle of 25 g freshly grated Parmigiano-Reggiano (about 100 g total) and garnish with torn basil leaves (about 1–2 leaves per plate). Finish with a light drizzle of extra-virgin olive oil if desired.
Serve immediately while hot.