Spaghetti Al Pomodoro E Basilico Recipe
San Marzano tomato sauce, fresh basil
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Ingredients
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Main Ingredients
Seasoning and Extras
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring a generous amount of salted water to a boil.
- 2
Cook the Spaghetti
Add the spaghetti to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente.
- 3
Drain the Pasta
Once cooked, drain the spaghetti in a colander, reserving a cup of the pasta water.
Preparing the Sauce
- 4
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 5
Add Tomatoes
Add the San Marzano tomatoes to the skillet, breaking them up with a spoon. Stir well to combine.
- 6
Season the Sauce
Add salt and black pepper to the sauce. Allow it to simmer for about 15-20 minutes, stirring occasionally until the sauce thickens.
- 7
Add Basil
In the last 5 minutes of cooking, add the fresh basil leaves to the sauce, stirring to combine.
Combining and Serving
- 8
Combine Pasta and Sauce
Once the sauce is ready, add the drained spaghetti to the skillet with the tomato sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed to achieve desired sauce consistency.
- 9
Serve
Plate the spaghetti al pomodoro e basilico, and sprinkle with grated Parmesan cheese. Garnish with additional fresh basil if desired.