Spaghetti Pomodoro
Elevate your weeknight dinners with the simplicity and elegance of Spaghetti Pomodoro, a classic Italian dish bursting with fresh flavors. This recipe combines perfectly cooked spaghetti with a vibrant sauce made from ripe, juicy tomatoes, fragrant garlic, and fresh basil, all brought together with a drizzle of extra virgin olive oil. The secret lies in blanching and peeling the tomatoes, ensuring a smooth and silky sauce that clings to every strand of pasta. With just 10 minutes of prep and 20 minutes of cook time, this wholesome meal is perfect for busy days yet special enough to impress guests. Garnished with freshly grated Parmigiano-Reggiano cheese, this dish is a celebration of authentic Italian cooking that showcases simplicity at its finest. Serve hot with extra basil on top for a restaurant-worthy presentation and savor the irresistible fusion of flavors in each bite. Keywords: Spaghetti Pomodoro recipe, classic Italian pasta, fresh tomato sauce, quick dinner idea, authentic Italian cooking.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 800 grams ripe tomatoes
- 3 tablespoons extra virgin olive oil
- 3 units garlic cloves
- 20 grams fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams Parmigiano-Reggiano cheese (grated)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the spaghetti.
While the spaghetti is cooking, prepare the sauce. Score the bottom of each tomato with a small 'X' using a paring knife.
Bring a separate pot of water to a boil and blanch the tomatoes for 30 seconds. Remove them with a slotted spoon and place them in a bowl of ice water to cool. Peel the tomatoes and chop them into small pieces.
In a large skillet, heat the olive oil over medium heat. Add the garlic cloves, either finely minced or slightly smashed, and sauté until golden and fragrant, about 2 minutes. Be careful not to burn the garlic.
Add the chopped tomatoes to the skillet along with a sprinkle of salt. Simmer the tomatoes for about 10 minutes, stirring occasionally, until they break down into a sauce.
Tear the basil leaves into pieces and add them to the sauce. Season with the salt and black pepper to taste.
Add the cooked spaghetti to the skillet with the sauce. Toss well to combine, adding reserved pasta water as needed to reach the desired consistency.
Serve the spaghetti pomodoro immediately, topped with grated Parmigiano-Reggiano cheese and extra fresh basil if desired. Enjoy!
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 24.5 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2236 mg | 48% | |
*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.
