Spaghetti Pomodoro Recipe

Bring water to a boil

Fill a large pot with at least 4 quarts (about 4 liters) of water. Bring to a rolling boil over high heat. Add 1 tablespoon salt once boiling.

Cook spaghetti

Add 12 oz dried spaghetti to the boiling salted water and cook, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Before draining, reserve 1 cup of the starchy pasta cooking water, then drain the pasta.

Prepare tomato base

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Add 3 thinly sliced garlic cloves and 1 teaspoon red pepper flakes. Sauté for 30–60 seconds until fragrant and the garlic begins to color at the edges but not burn.

Cook tomatoes

Add 1 pound halved cherry tomatoes (or chopped plum tomatoes) to the pan. Stir and cook 4–6 minutes until the tomatoes soften and begin to break down. Push some tomatoes with the back of a spoon to release juices.

Add tomato purée and season

Stir in 1 cup tomato purée (or crushed tomatoes). Reduce heat to medium-low and simmer gently for 6–8 minutes to meld flavors. Season the sauce with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed.

Finish sauce with pasta water

Increase heat to medium. Add the drained spaghetti directly to the sauté pan with the sauce. Pour in up to 1 cup reserved pasta cooking water, adding a few tablespoons at a time, and toss with tongs until the sauce clings to the pasta and reaches a glossy, slightly loose consistency. Use only as much pasta water as needed (often 1/4–1/2 cup).

Add basil and butter

Tear and add 1 cup fresh basil leaves to the pasta. Add 1 tablespoon unsalted butter (optional) and continue tossing for 30–60 seconds until the butter melts into the sauce and the basil wilts slightly.

Plate and serve

Divide the spaghetti among warm plates or bowls. Top with freshly grated Parmigiano-Reggiano or Pecorino Romano (about 1 cup total to grate at the table or portion across servings). Finish with an extra drizzle of olive oil and a few basil leaves for garnish if desired. Serve immediately.