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spaghetti with tomato sauce
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Spaghetti al Pomodoro

Course Pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Author Vincenzo's Plate

Equipment

  • Cutting board
  • knife
  • Large saucepan
  • Garlic press
  • wooden spoon
  • Tongs to remove cooked basil
  • Blender
  • large pot

Ingredients

  • 300 grams Thick Squared spaghetti 10.5oz
  • 400 grams Cherry tomatoes or 1 can of whole peeled tomatoes 14oz. Or 1 can of whole peeled tomatoes
  • Bunch of Fresh Basil
  • 2 cloves Garlic
  • 3 tbsp extra virgin olive oil EVOO + extra for topping
  • Salt & Pepper
  • 1 tbsp Rock salt for pasta water
  • Pecorino Romano Cheese optional

Instructions

  • You can’t make tomato sauce without tomatoes! Start your spaghetti al pomodoro by slicing the cherry tomatoes in half after removing the vine.
  • Pour the EVOO in a large cooking pan before adding crushed garlic. Don’t miss out on extra flavor by forgetting to scrape the garlic press.
  • Next, cut your cherry tomatoes in half and add them into the pan with a generous amount of salt and pepper.
  • Cook the tomatoes on medium-low heat until you see the juices come out, stirring continuously.
  • Break the basil (stalk included!) into pieces, add it to the pan, and stir to infuse the flavor.
  • The longer you cook the tomatoes, the more juice you'll see. After ten or so minutes, remove the basil pieces from the pan and add the mixture to a blender.
  • Pulse the sauce for about three seconds – it's essential to blend gently and quickly.
  • Add rock salt into a large pot with 5L of boiling water before twisting and dropping the pasta in. You might need to lightly push the pasta into the water with a spoon.
  • For al dente pasta, cook for 13 minutes or according to exact package directions – don’t throw it against the wall or on your ceiling!
  • While the pasta is cooking, add the blended sauce back into the pan on low heat.
  • Break small pieces of fresh basil leaves into the sauce for an even stronger basil taste, stirring occasionally.
  • Make sure to stir, stir, stir! At the point the pasta is almost cooked, collect a mug full of pasta cooking water.
  • Next add the pasta using tongs into the saucepan – it's okay if some water goes in as well. Mix it through ensuring the sauce coats the pasta evenly.
  • Use your extra pasta water and add a small amount into the pan. Toss the spaghetti al pomodoro  pasta – if you can!
  • The finishing touch is a drizzle of EVOO and fresh basil. If you’re a cheese lover – add in some Pecorino Romano and give a final toss with the pasta.
  • E ora si mangia, Vincenzo’sPlate….Enjoy!

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