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Pasta al Pomodoro

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10 min
Prep
25 min
Cook

Ingredients

  • 400 g (14 oz) spaghetti or short pasta
  • 800 g (28 oz) San Marzano tomatoes, canned whole, or fresh ripe tomatoes
  • 3 tbsp extra virgin olive oil, plus more to finish
  • 2 garlic cloves, lightly crushed
  • 1 small onion, finely chopped (optional)
  • 8 fresh basil leaves, torn
  • 1 tsp fine salt, plus more for pasta water
  • 1/2 tsp sugar (to balance acidity, if needed)
  • 30 g (1/3 cup) grated Parmigiano Reggiano, to serve

Method

  1. Bring a large pot of well-salted water to the boil for the pasta.
  2. In a saucepan, warm the olive oil over medium heat and gently sauté the garlic (and onion, if using) until fragrant, about 2 minutes.
  3. Crush the tomatoes by hand into the pan, add salt and sugar, and simmer uncovered 20-25 minutes, stirring occasionally, until thickened.
  4. Remove the garlic cloves and stir in most of the basil.
  5. Cook the pasta until al dente, then drain, reserving a ladle of pasta water.
  6. Toss the pasta into the sauce with a splash of pasta water, tossing until glossy.
  7. Serve topped with remaining basil, a drizzle of olive oil and grated Parmigiano.

Introduction: The quintessential Italian weekday lunch, pasta al pomodoro relies on very few ingredients — ripe tomatoes, garlic, basil and good olive oil — to prove that Italian cooking prizes quality over complexity.

Cultural Background: The quintessential Italian weekday lunch, pasta al pomodoro relies on very few ingredients — ripe tomatoes, garlic, basil and good olive oil — to prove that Italian cooking prizes quality over complexity. Every region and family has a slightly different version, but the principle stays the same.

Tips: Simmer the sauce gently; boiling too hard makes it taste flat. Reserve pasta water — its starch helps the sauce cling to the pasta.

Variations: Add a pinch of chili flakes for pasta al pomodoro piccante. Vegan version: omit Parmigiano or use a plant-based hard cheese alternative.

Storage: Store leftover sauce separately from pasta in the fridge for up to 3 days.

Reheating: Reheat gently in a pan with a splash of water; combine with freshly cooked pasta if possible.

Nutrition: Per serving: approx. 420 kcal, 13 g protein, 12 g fat, 66 g carbohydrate, 8 g sugar.

FAQs:

Q: Do I need San Marzano tomatoes specifically?

A: They're prized for sweetness and low acidity, but any good-quality ripe or canned tomato works.

Q: Why remove the garlic cloves?

A: Whole cloves are used to gently infuse flavour without overpowering the sauce; removing them keeps the dish delicate.

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