Pasta Pomodoro Recipe
Classic pasta with tomato sauce.
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Ingredients
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Pasta
Tomato Sauce
Garnish
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring 4 liters of salted water (1 tbsp salt) to a rolling boil.
- 2
Cook Spaghetti
Add 400g of spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, drain the spaghetti in a colander and reserve about 1 cup of the pasta water for later use.
Making Tomato Sauce
- 4
Heat Olive Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 5
Sauté Garlic
Add 3 minced garlic cloves to the skillet and sauté for about 1-2 minutes until fragrant, taking care not to burn the garlic.
- 6
Add Tomatoes
Pour in 800g of canned whole tomatoes (with juices) into the skillet. Use a wooden spoon to break them up into smaller pieces.
- 7
Season Sauce
Add 10 fresh basil leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of sugar to the skillet. Stir well to combine.
- 8
Simmer Sauce
Let the sauce simmer for about 15-20 minutes, stirring occasionally until it thickens slightly.
Combining Pasta and Sauce
- 9
Combine
Once the sauce is ready, add the drained spaghetti to the skillet with the tomato sauce. Toss everything together, adding reserved pasta water as needed to reach desired sauce consistency.
- 10
Serve
Serve the pasta hot, garnished with 50g of grated Parmesan cheese and 5 fresh basil leaves.