Spaghetti Pomodoro
There’s something truly special about a bowl of Spaghetti Pomodoro. This classic Italian dish is not just a meal; it’s an experience that brings warmth and comfort to the table. With a handful of simple ingredients, you can create a sauce that bursts with the flavors of ripe tomatoes, fragrant garlic, and fresh basil. Perfect for weeknight dinners or a cozy gathering with friends, this recipe will quickly become a staple in your cooking repertoire.
Why This Recipe Belongs in Your Rotation
Spaghetti Pomodoro is the epitome of simplicity and flavor. This dish is incredibly versatile; whether you’re cooking for one or feeding a crowd, it adapts beautifully. The fresh ingredients come together to create a vibrant sauce that clings to the spaghetti, making every bite a delight. Plus, it’s quick to prepare, taking less than 30 minutes from start to finish. Who wouldn’t want a delicious, homemade meal in such a short time?
Ingredient Notes
- Extra-virgin olive oil: This high-quality oil adds depth and richness to the sauce.
- Garlic: Freshly minced garlic provides a fragrant base for the sauce.
- Yellow onion: A finely diced onion adds sweetness and aroma to the dish.
- Whole peeled tomatoes: Use good quality canned tomatoes for the best flavor.
- Salt and black pepper: Essential seasoning to enhance the dish.
- Crushed red pepper flakes: Optional for a spicy kick.
- Spaghetti: The star of the show, choose a high-quality pasta for great texture.
- Fresh basil leaves: Chopped basil adds a fresh, herbal note.
- Grated Parmesan cheese: Optional for serving, this adds a savory finish to the dish.
Tools & Equipment Needed
- Large pot: For boiling spaghetti.
- Skillet: To cook the sauce.
- Wooden spoon: For stirring the sauce.
- Knife and cutting board: Essential for chopping garlic, onion, and basil.
- Measuring spoons: To measure ingredients accurately.
- Colander: For draining the spaghetti once cooked.
Spaghetti Pomodoro, Made Easy
Step 1: Cook the Spaghetti
Begin by bringing a large pot of salted water to a rolling boil. Add 12 ounces of spaghetti and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the pasta in a colander and set aside.
Step 2: Sauté the Aromatics
In a large skillet, heat 3 tablespoons of extra-virgin olive oil over medium heat. Once hot, add 4 minced garlic cloves and 1 finely diced medium yellow onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant. Be careful not to let the garlic burn.
Step 3: Add the Tomatoes
Pour in the 28-ounce can of whole peeled tomatoes along with their juice. Use a wooden spoon to break the tomatoes up a bit. Season with salt, freshly ground black pepper, and 2 pinches of crushed red pepper flakes if desired. Stir well and let the sauce simmer for 10-15 minutes, allowing the flavors to meld together beautifully.
Step 4: Combine Pasta and Sauce
Once the sauce has thickened slightly, add the drained spaghetti to the skillet. Toss to combine, adding reserved pasta water as needed to create a silky sauce that coats the spaghetti. Stir in 3 tablespoons of chopped fresh basil leaves.
Step 5: Serve and Garnish
Plate the spaghetti Pomodoro in bowls and garnish with extra fresh basil leaves. If desired, sprinkle with grated Parmesan cheese. Enjoy your delicious creation!
Seasonal Serving Ideas
- In the summer, serve with a side of fresh garden salad and crusty bread for a light meal.
- In the fall, pair with roasted vegetables for a hearty and comforting dinner.
- During winter, add a splash of cream to the sauce for a richer texture and serve with warm garlic bread.
- In spring, incorporate asparagus or peas into the dish for a pop of color and freshness.
If You’re Curious
Spaghetti Pomodoro is not only delicious but also rich in history. Originating from Naples, this dish showcases the beauty of Italian cooking, which emphasizes fresh, high-quality ingredients. The simplicity of the recipe allows you to appreciate each component, from the sun-ripened tomatoes to the fragrant basil.
- Did you know that ‘Pomodoro’ translates to ‘tomato’ in Italian? The sauce is truly the star of this dish.
- Many Italian families have their own variations of Pomodoro, often passed down through generations.
- This recipe can easily be adapted to include seasonal vegetables or proteins like grilled chicken or shrimp.
- Pair your Spaghetti Pomodoro with a light Italian wine such as Pinot Grigio for a delightful dining experience.
Storing, Freezing & Reheating
Leftover Spaghetti Pomodoro can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water or extra olive oil to loosen the sauce if needed.
- For longer storage, you can freeze the sauce separately from the spaghetti. It will keep well for up to 3 months.
- When ready to enjoy, thaw overnight in the refrigerator and then reheat on the stovetop.
- Cooked spaghetti can also be frozen, but for best texture, consider freezing the sauce alone.
Spaghetti Pomodoro Q&A
Can I use fresh tomatoes instead of canned?
Yes! If you have fresh, ripe tomatoes, you can use them instead. About 2 pounds of fresh tomatoes, peeled and chopped, will work beautifully in this recipe.
What if I don’t have fresh basil?
While fresh basil is ideal, you can substitute dried basil. Use about 1 teaspoon of dried basil instead, adding it when you add the tomatoes to the sauce.
Is Spaghetti Pomodoro vegan?
Yes, this version of Spaghetti Pomodoro is completely vegan. Omit the Parmesan cheese if you want to keep it dairy-free.
Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or even chickpeas can be added for extra protein. Just cook them separately and toss them in with the spaghetti and sauce.
Ready to Cook?
Now that you’re equipped with all the knowledge you need to make a delicious Spaghetti Pomodoro, it’s time to gather your ingredients and get cooking! This dish not only nourishes the body but also warms the soul. Enjoy the process, savor the aromas, and most importantly, relish every bite of your homemade Italian delight. With its vibrant flavors and comforting essence, Spaghetti Pomodoro is sure to become a beloved favorite at your dinner table. Happy cooking!
Spaghetti Pomodoro
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a rolling boil. Add 12 ounces of spaghetti and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the pasta in a colander and set aside.
- In a large skillet, heat 3 tablespoons of extra-virgin olive oil over medium heat. Once hot, add 4 minced garlic cloves and 1 finely diced medium yellow onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant. Be careful not to let the garlic burn.
- Pour in the 28-ounce can of whole peeled tomatoes along with their juice. Use a wooden spoon to break the tomatoes up a bit. Season with salt, freshly ground black pepper, and 2 pinches of crushed red pepper flakes if desired. Stir well and let the sauce simmer for 10-15 minutes, allowing the flavors to meld together beautifully.
- Once the sauce has thickened slightly, add the drained spaghetti to the skillet. Toss to combine, adding reserved pasta water as needed to create a silky sauce that coats the spaghetti. Stir in 3 tablespoons of chopped fresh basil leaves.
- Plate the spaghetti Pomodoro in bowls and garnish with extra fresh basil leaves. If desired, sprinkle with grated Parmesan cheese. Enjoy your delicious creation!
Notes
- For a richer sauce, add a splash of cream during cooking.
- Feel free to add seasonal vegetables like asparagus or peas for added freshness.
- This dish pairs well with a light Italian wine such as Pinot Grigio.
