Classic Spaghetti Pomodoro
Transport your taste buds to the heart of Italy with this Classic Spaghetti Pomodoro recipe, a timeless dish that celebrates simplicity and fresh, vibrant flavors. Featuring al dente spaghetti tossed in a velvety tomato sauce made from ripe, hand-blanched tomatoes, sautéed garlic, and aromatic fresh basil, this recipe is a testament to the beauty of uncomplicated ingredients. The addition of extra-virgin olive oil lends richness, while freshly grated Parmesan cheese provides a savory finish. Perfect for busy weeknights or elegant dinners, this quick-to-prepare recipe is ready in just 40 minutes and serves four. With keywords like "authentic Italian pasta," "spaghetti pomodoro recipe," and "easy tomato sauce pasta," this dish is destined to become your go-to for delicious, wholesome comfort food.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 800 grams ripe tomatoes
- 60 milliliters extra-virgin olive oil
- 3 units garlic cloves
- 12 leaves fresh basil leaves
- 1 to taste salt
- 1 to taste black pepper
- 50 grams grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil over high heat.
Score the bottom of each tomato with a small 'X' using a sharp knife. Blanch the tomatoes in the boiling water for about 30 seconds, then remove and immediately transfer them to a bowl of ice water to cool.
Once cool, peel the skins off the tomatoes, then chop them into small chunks.
Heat the olive oil in a large skillet or saucepan over medium heat.
Thinly slice the garlic cloves and add them to the pan. Sauté the garlic until it is fragrant and golden but not browned, about 1-2 minutes.
Add the chopped tomatoes to the pan along with a pinch of salt and freshly cracked black pepper. Stir to combine.
Reduce the heat to medium-low and let the sauce simmer, stirring occasionally, for about 20 minutes or until the tomatoes have broken down and the sauce has thickened.
While the sauce is simmering, cook the spaghetti in the boiling salted water until al dente, according to the package instructions.
Before draining the pasta, reserve about a cup of the pasta cooking water.
Drain the pasta and add it directly to the pan with the tomato sauce. Toss to coat, adding reserved pasta water as needed to reach your desired sauce consistency.
Tear the fresh basil leaves and stir them into the pasta.
Remove the pan from heat and serve immediately, topped with grated Parmesan cheese.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3257 mg | 142% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 24.5 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2165 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
