Imagine transporting yourself to a charming Italian trattoria with just one perfect plate of spaghetti al pomodoro. This classic dish isn't just a meal—it's a celebration of simplicity, where each ingredient tells a story of tradition and passion. Whether you're a novice cook or a seasoned chef, our foolproof recipe will guide you to create a restaurant-quality pasta that will make your taste buds dance and your dinner guests marvel at your culinary skills.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g spaghetti
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 800g canned tomatoes
- Salt to taste
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Prepare your ingredients by finely chopping the onion and mincing the garlic. Open the canned tomatoes and have all ingredients ready near your cooking station.
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat, preparing to cook the spaghetti.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, approximately 3-4 minutes.
- Add the minced garlic to the skillet and cook for an additional 30-45 seconds, being careful not to brown the garlic, which can make it bitter.
- Pour the canned tomatoes into the skillet, crushing them with a wooden spoon. Season with salt to taste and reduce heat to low-medium, allowing the sauce to simmer gently.
- While the sauce simmers, add the spaghetti to the boiling water. Cook according to package instructions until al dente, typically 8-10 minutes.
- Allow the tomato sauce to reduce and thicken, stirring occasionally, for about 15-18 minutes. The sauce should develop a rich, concentrated flavor.
- Before draining the pasta, reserve a small cup of pasta cooking water, which can help adjust the sauce's consistency if needed.
- Drain the spaghetti and add it directly to the tomato sauce, tossing thoroughly to ensure each strand is coated with sauce.
- If the sauce seems too thick, add a small amount of reserved pasta water to achieve the desired consistency.
- Remove the skillet from heat and garnish with fresh torn basil leaves.
- Serve immediately in warm plates, offering grated Parmesan cheese at the table for guests to add according to their preference.
Tips
- Use high-quality canned tomatoes for the most authentic flavor. San Marzano tomatoes are ideal.
- Never rush the sauce: Low and slow cooking develops the richest, most complex tomato flavor.
- Salt your pasta water generously—it should taste like the sea to properly season the pasta.
- Reserve pasta water before draining; its starchy liquid is magic for adjusting sauce consistency.
- Always finish cooking pasta in the sauce for the most flavorful and well-coated result.
- Fresh basil is non-negotiable—it adds an aromatic freshness that elevates the entire dish.
- Use good quality extra virgin olive oil and freshly grated Parmesan for the best taste experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
