Spaghetti Pomodoro
A classic, simple tomato and basil spaghetti ready in under an hour.
Equipment
- Large Skillet
- Large Pot
- Wooden Spoon or Spatula
- Knife
- Cutting Board
- Colander
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- 1 medium yellow onion finely diced
- 1 28-ounce can whole peeled tomatoes with juice; crush slightly when adding
- salt to taste
- freshly ground black pepper to taste
- 2 pinches crushed red pepper flakes optional
- 12 ounces spaghetti
- 3 tablespoons fresh basil leaves chopped, plus extra for garnish
- grated Parmesan cheese optional, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and finely diced onion and sauté for 3–5 minutes, until the onion is soft and fragrant.
- Add the can of whole peeled tomatoes (break them up with your spoon), then season with salt, freshly ground black pepper, and crushed red pepper flakes if using.
- Bring the sauce to a gentle simmer and cook for about 20 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8–10 minutes; reserve 1/2 cup pasta cooking water before draining.
- Stir the chopped basil into the sauce. Add the drained spaghetti to the skillet and toss to combine, adding reserved pasta water a little at a time to loosen the sauce as needed.
- Divide the spaghetti among plates, garnish with extra basil, and top with grated Parmesan if desired. Serve immediately.
Notes
- Reserve pasta water to adjust sauce consistency.
- Use whole canned tomatoes for best texture.
- Adjust red pepper flakes to taste for heat.
- Fresh basil is best added at the end to preserve flavor.