Spaghetti Pomodoro
The only tomato sauce recipe you'll ever need
In 2017, I did a summer program in Florence, Italy, where I took cooking classes at “Apicius International School of Hospitality.”
That was my introduction to true Italian cooking, where I learned that the secret to authentic Italian cooking is in the pairing of high quality ingredients with traditional cooking methods.
One of the first recipes we made was “Spaghetti al Pomodoro” (pasta with tomato sauce). The sauce is made from only tomatoes, garlic, basil, olive oil, and salt. That’s it.
With so few ingredients, each one is specific:
Tomatoes: It’s best to use a can of certified peeled San Marzano tomatoes. While some people stay away from canned products, canned San Marzano tomatoes are SO convenient… they are preserved at peak ripeness with consistent flavor and lower acidity than other tomato varieties. (I always keep a can in my pantry!)
Garlic: The garlic cloves in this recipe need to be whole, peeled, and fresh. Rather than being minced, the garlic is used whole to flavor the oil.
Basil: The basil also needs to be fresh and utilized to the fullest extent. Both the leaves and stems are used to infuse the sauce with their flavor and aroma.
Olive Oil: The type of oil you use matters. For this recipe, I use high quality extra virgin olive oil. The bold and vivacious flavor of the pressed olive oil really comes through in the sauce. (I love this one from Olio Piro.)
Salt: I cook with Diamond Crystal Kosher Salt. It is a rule of mine to never make a tomato dish without salt. Salt is important as it brings out the flavor of the tomato, making a huge difference in flavor and taste.
Pasta: Any pasta works with this recipe. I usually go for spaghetti or rigatoni— just make sure to cook until aldente, and always salt your pasta water.
Spaghetti Pomodoro
(Makes 6-8 servings)
Ingredients:
1 pound of spaghetti
One 28 oz can of peeled San Marzano tomatoes
4-5 peeled garlic cloves (whole)
1/4 cup of EVOO (Extra Virgin Olive Oil)
Handful of fresh basil (leaves and stems)
Salt to taste
Optional: Freshly grated Parmigiano-Reggiano and torn basil leaves for serving
Instructions:
-In a pot on low heat, add the olive oil and whole garlic cloves. The goal here is to infuse the oil with the garlic. Allow the garlic to cook in the oil, gently getting golden brown on all sides (this happens fast) but do not burn. Once the cloves are completely browned, remove the garlic from the pan and discard or save for a different use.
-For safety and to avoid splashing, let the garlic-infused oil cool down, and then off the heat, carefully add in the whole can of San Marzano tomatoes. I like to then fill the can about halfway with water to make sure every bit of tomato is used, and add that to the pot as well. Add in a few sprigs of fresh basil (stem and leaves) and cover with a lid to let simmer on low heat for about 10 minutes. Uncover and cook for another 10-15 minutes, mixing every so often using the back of a wooden spoon to gently crush the tomatoes, allowing them to turn into a sauce.
-Once your sauce has simmered and reduced, remove the basil stems. At this point, lower the heat and season with salt. Tomato sauce often needs more salt than you think. Salt is what makes the sauce come to life. Add little by little and taste as you go.
-You can use the sauce like this, or for a smoother finish, let it cool and blend with an immersion blender until smooth.
-To serve, I cook the spaghetti in boiling salted water until aldente. Heat the sauce in a large pan and add the pasta with about 1/2 cup of pasta water, mixing to combine and evenly coat the pasta in the sauce.
-Serve with freshly grated Parmigiano-Reggiano and basil leaves for garnish.
Hot take:
This is NOT traditional, but sometimes, when I am mixing in my pomodoro sauce with my pasta, I add in a few cubes of cold butter. This makes the dish all the more luxurious, glossy, and rich.
After all, butter really does make everything better!
I hope you enjoy this fabulous pasta dish,
Happy eating :)
Karen