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Spaghetti Pomodoro is an Italian classic that endures for its simplicity and time, fresh flavors. A handful of components — spaghetti, ripe tomatoes, garlic, olive oil; never forget fresh basil and Parmesan, capture the soul of Italian culinary culture, simple but rich in flavor.
No shortcuts for true flavors
Balancing is at the heart of Spaghetti Pomodoro. Fresh tomatoes are simmered lightly with garlic-infused olive oil, and that’s the lively sauce on al dente spaghetti. It’s a dish finished with fragrant basil and a sprinkle of Parmesan without heavy additions to dull it.
Such a deviation from the norm, he argued, has already been witnessed in modern adaptations.
Tomatoes, for example, are alternated with flavors that are not traditionally appropriate for their accompaniment, such as onions that would mask their refreshing bright flavor or Edam as a substitute for authentic Parmesan that would be pungent. Ketchup, a sin against all known food rules; tomato is cooked and vinegar added to it until it turned into a completely different product, sweet syrup.
The best tomatoes are San Marzano, basil should be fresh, and use real Parmesan or Pecorino. Spaghetti should be cooked al dente and the sauce very simple: only garlic, olive oil, and tomatoes. Let the ingredients speak for themselves.
It’s not just pasta – it’s the epitome of Italian culinary philosophy: fresh, simple, and simply irresistible. Buon appetito!
Spaghetti Pomodoro: Preserving the authentic italian recipe amid modern twists
2
servings3
minutes5
minutes333
kcalIngredients
400g spaghetti
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
400g cherry tomatoes
Fresh basil leaves, torn (about 10–15 leaves)
Freshly grated Parmesan cheese
Freshly ground black pepper, to taste
2 ladles of reserved pasta cooking water
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook for about 2 minutes less than the package instructions recommend, until just under al dente. Reserve about 2 ladles of the pasta water, then drain the pasta.
- Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté gently until it becomes fragrant and infuses the oil, about 1–2 minutes (be careful not to let it burn).
- Add Tomatoes and Pepper: Add freshly ground black pepper to the pan, then pour in the canned tomatoes whole. Use a wooden spoon to crush the tomatoes as they cook, allowing them to release their juices.
- Add Pasta Water: Pour in 2 ladles of the reserved pasta cooking water and stir to combine. Let the sauce simmer gently for 5–10 minutes, allowing the flavors to meld.
- Combine Pasta, Cheese, and Sauce: Add the partially cooked spaghetti to the skillet, along with the grated Parmesan. Toss everything together, letting the pasta finish cooking in the sauce and absorb the flavors, about 1–2 minutes.
- Finish with Basil: Once the pasta is perfectly al dente, remove from heat. Add the torn basil leaves and gently mix them into the pasta.
- Serve: Plate the pasta, adding extra Parmesan on top if desired. Enjoy your classic Italian Spaghetti Pomodoro!
