Ingredients
Tomato Sauce
- 11oz / 300g ripe tomatoes (a mix of roma and grape tomatoes, or canned tomatoes)
- 1 large garlic clove
- Handful fresh basil leaves
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Pasta
- 6.5oz / 180g spaghetti pasta
- ¼ cup finely grated parmesan cheese (optional)
Instructions
- Prepare the tomatoes: Slice the grape tomatoes into halves and Roma tomatoes into quarters to ensure even cooking and release of their juices.
- Sauté garlic: Heat the olive oil in a skillet over medium heat and add the whole garlic clove to infuse the oil without burning the garlic.
- Cook tomatoes: Once the garlic turns light brown, add the chopped tomatoes to the skillet. Season with a good pinch of salt and a light pinch of pepper to enhance the flavors.
- Simmer sauce: Sauté the tomatoes for a few minutes, then add a ladle of water and tear in the fresh basil leaves. Reduce the heat to low, cover with a lid, and let the sauce simmer gently for 15 minutes.
- Finish sauce: Remove the lid and turn off the heat. Stir the sauce and use the back of a wooden spoon to squish the tomatoes, releasing their juices and creating a soft, juicy base. Meanwhile, start boiling the pasta in a large pot of salted water.
- Blend sauce: Use an immersion blender to puree the tomato sauce until smooth. If preferred, transfer the sauce to a blender to achieve a silky texture.
- Cook pasta in sauce: When the pasta is cooked al dente, drain it and add it directly into the skillet with the tomato sauce. Add a splash of the reserved pasta water and, if using, stir in the Parmesan cheese. Gently toss to coat the pasta evenly, adding more pasta water as needed for a glossy, well-emulsified sauce.
- Serve: Drizzle extra virgin olive oil over the finished pasta, garnish with fresh basil leaves, and serve immediately for an authentic Spaghetti al Pomodoro experience.
Notes
- Canned tomatoes can be used if fresh tomatoes are not available; adjust seasoning as needed.
- Leaving the garlic clove whole prevents it from burning and infusing the oil more gently.
- Reserve some pasta water to adjust the sauce consistency and help it cling to the pasta.
- Parmesan cheese is optional but adds a rich, nutty flavor to the dish.
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
