Sep 10 2026
Restaurants›Pulcinella Italian Kitchen›Spaghetti Pomodoro Recipe

Spaghetti Pomodoro Recipe

Inspired by Pulcinella Italian Kitchen
Time35m
Serves4

Make Spaghetti Pomodoro Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta

Pomodoro Sauce

Finishing

Method

Pasta

  1. 1

    Bring water to a boil

    In a large pot bring 4 liters of water to a rolling boil. Add 1 tablespoon kosher salt once boiling.

  2. 2

    Cook spaghetti

    Add 12 oz spaghetti and cook, stirring occasionally, until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the spaghetti well.

Pomodoro Sauce

  1. 3

    Prepare tomatoes

    Pour 28 oz canned whole tomatoes into a bowl and crush them by hand or with a potato masher until mostly broken but still slightly chunky. Set aside.

  2. 4

    Sweat aromatics

    Heat 3 tbsp extra-virgin olive oil in a wide skillet or sauté pan over medium heat. Add the thinly sliced 4 garlic cloves and 1 minced shallot, stirring frequently. Cook until fragrant and just beginning to color at the edges, about 1–2 minutes. Add 1/4 tsp crushed red pepper flakes and cook 20–30 seconds more.

  3. 5

    Simmer sauce

    Add the crushed tomatoes to the skillet, stir to combine, and bring to a gentle simmer. Add 1 1/4 tsp salt and 1/2 tsp sugar (if using). Reduce heat to low and simmer, uncovered, stirring occasionally, until sauce thickens slightly and brightens in flavor, about 12–15 minutes.

  4. 6

    Finish sauce

    Turn off the heat and stir in 12 torn basil leaves and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning with additional salt or sugar if needed.

Assembly & Finishing

  1. 7

    Combine pasta and sauce

    Return the skillet with the sauce to low heat. Add the drained spaghetti to the pan along with 1/2 cup of the reserved pasta cooking water. Toss vigorously with tongs to coat the pasta; if the sauce seems stiff, add more reserved water, 1–2 tablespoons at a time, until the sauce clings to the pasta (total up to 3/4 cup).

  2. 8

    Mount with butter and cheese

    Off the heat, add 1 tablespoon unsalted butter and 3/4 cup freshly grated Parmigiano-Reggiano. Toss until butter melts and cheese forms a glossy emulsion with the sauce.

  3. 9

    Serve

    Divide among 4 plates, garnish with remaining basil leaves, and sprinkle with extra grated cheese if desired. Serve immediately.

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