400 g (14 oz) of spaghetti
600 g (21 oz) of ripe tomatoes (or one can of high-quality peeled tomatoes)
2 tablespoons of extra virgin olive oil
1 garlic clove
1 bunch of fresh basil
Salt to taste
(Optional) A pinch of sugar if the tomatoes are too acidic
Spaghetti with Tomato are the true symbol of Italian cuisine: simple, quick, and incredibly delicious. Just a few ingredients – ripe tomatoes, extra virgin olive oil, fresh basil – are enough to bring to the table a dish that smells like summer and home. It’s the recipe that never fails, the one everyone agrees on, and with its simplicity, it tells the real soul of Italy.
Large pot 🥘 – For boiling spaghetti in generously salted water, essential for perfectly seasoned pasta.
Colander or strainer 🧺 – To drain pasta without losing the starchy water needed for sauce adjustment.
Wide skillet or sauté pan 🍳 – For cooking the tomato sauce evenly and tossing the pasta with it.
Wooden spoon or silicone spatula 🍥 – To stir sauce gently without crushing the tomatoes too much.
Chef’s knife 🔪 – To peel, core, and chop fresh tomatoes if using fresh ones.
Cutting board 🪵 – Provides a stable surface for prepping tomatoes and basil.
Ladle or measuring cup 🥄 – To reserve pasta water for glossy, clingy sauce.
Tongs or pasta fork 🍴 – To toss pasta with sauce evenly without breaking strands.
Small bowl ❄️ – For shocking blanched tomatoes in ice water, if using fresh
1️⃣ Boil the pasta – the foundation 🍝
Fill a large pot with water and bring it to a rolling boil. Salt generously until it tastes like the sea—this is your only chance to season the spaghetti internally.
2️⃣ Prepare the tomatoes – the heart of the sauce 🍅
If using fresh tomatoes, blanch them in boiling water for 20–30 seconds, then immediately transfer to ice water to stop cooking. Peel and roughly chop to keep a rustic texture. For canned tomatoes, crush them lightly by hand to preserve their natural juiciness.
3️⃣ Infuse the oil – aromatic base 🧄
Warm extra virgin olive oil in a wide skillet over medium heat. Add crushed garlic cloves and let them perfume the oil for 1–2 minutes. Remove the garlic if you prefer a milder, less pungent flavor. This step ensures a fragrant, golden oil that flavors every bite.
4️⃣ Cook the sauce – build depth 🌿
Add the prepared tomatoes to the skillet, lower the heat, and let simmer gently for 15–20 minutes. The sauce should thicken slightly and taste rich, balanced, and concentrated. Adjust with a pinch of sugar only if the tomatoes are too acidic. Stir occasionally to maintain even cooking and preserve some tomato texture.
5️⃣ Cook the pasta – al dente perfection 🔥
While the sauce simmers, cook the spaghetti in the boiling salted water until just al dente. Before draining, reserve 1–2 ladles of starchy pasta water. This will help marry the sauce to the noodles perfectly, creating a velvety coating.
6️⃣ Marry pasta and sauce – the union 🍝🍅
Transfer the drained pasta into the skillet with tomato sauce. Toss gently over low heat for 1–2 minutes, adding a little reserved pasta water as needed. The result should be a glossy, clingy sauce that envelops every strand of spaghetti.
7️⃣ Finish with basil – fresh aroma 🌿
Remove from heat and tear fresh basil leaves by hand, adding them to the pasta. Toss gently, preserving the aromatic oils and vibrant green color. Drizzle a touch more olive oil for shine and richness.
8️⃣ Taste and plate – simple perfection 🍽️
Taste for seasoning and balance, adjusting salt and olive oil if needed. Serve immediately while hot. Optionally, sprinkle lightly with freshly grated Parmigiano for guests who enjoy a subtle cheesy note, though traditional Italian simplicity favors no cheese.
Use San Marzano or very ripe cherry tomatoes for an authentic flavor.
Never let the garlic burn: it should perfume the oil, not dominate the dish.
Add a pinch of sugar if the tomatoes taste a little acidic.
For an extra special touch, drizzle some raw olive oil just before serving.
Skip the cheese: true spaghetti al pomodoro are enjoyed with the freshness of basil alone.
Spaghetti al pomodoro are much more than just a dish: they are a piece of Italian history. The first recipes with tomatoes date back to the 1700s in Naples, when this “new fruit” from the Americas began to appear in everyday kitchens. Before then, pasta was usually seasoned with cheese, legumes, or white sauces.
The encounter between spaghetti and tomato was a revolution and soon became the symbol of Italy around the world.
Today, cooking a plate of spaghetti al pomodoro is like taking a trip back into our grandmothers’ kitchens, into rustic countryside homes, and through the narrow streets of Naples, filled with the Sunday aroma of simmering sauce. It’s a recipe that embodies conviviality, family, and tradition.
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