I love this dish because it’s proof that the best Italian recipes are the simplest. With good-quality tomatoes, fragrant garlic, and fresh basil, the sauce develops a beautiful depth of flavor that clings perfectly to the pasta. It’s quick enough for a weeknight meal yet special enough for company. The aroma of simmering tomatoes and basil never fails to make the kitchen feel cozy and inviting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by heating the olive oil in a medium saucepan over medium heat. I add the garlic clove, peeled and halved with the green center removed, and let it cook gently for about two minutes to flavor the oil.
I add the canned tomatoes or tomato puree and a pinch of salt. I cover the pan and let the sauce simmer—about 30 minutes if using puree, or 1 hour for whole tomatoes—stirring occasionally.
Once cooked, I remove and discard the garlic clove. If I used whole tomatoes, I blend the sauce with an immersion blender or pass it through a vegetable mill until smooth.
When the sauce is nearly ready, I bring a large pot of salted water to a boil. I cook the spaghetti according to the package directions until al dente.
I reserve a small cup of the pasta water before draining the pasta. Then I toss the pasta directly into the sauce, stirring until evenly coated. If the sauce seems too thick, I add a little of the reserved pasta water to loosen it.
I transfer the pasta to a large serving bowl, garnish it with fresh basil leaves, and serve it hot. I like to let everyone sprinkle their own Parmesan or Parmigiano Reggiano cheese on top.
Servings and Timing
This recipe serves 4 people. It takes about 10 minutes to prepare and 1 hour to cook, with a total time of approximately 1 hour and 10 minutes.
Variations
I sometimes add a pinch of red pepper flakes for a bit of heat or stir in a small knob of butter at the end for a silkier texture. When I want to make it heartier, I add sautéed vegetables like zucchini or eggplant. For a brighter flavor, I like using cherry tomatoes in the summer instead of canned ones.
Storage/Reheating
I store leftover pasta al pomodoro in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a saucepan over low heat with a splash of water or olive oil to bring back its original texture. The sauce alone can also be frozen for up to 3 months—perfect for quick future meals.
FAQs
What type of pasta works best for pomodoro?
I love using spaghetti, but linguine, penne, or even rigatoni work beautifully with the sauce.
Can I use fresh tomatoes instead of canned ones?
Yes, I often use ripe, peeled fresh tomatoes when they’re in season for a lighter, fresher sauce.
How do I keep the sauce from being too acidic?
If the sauce tastes a bit sharp, I add a pinch of sugar to balance it out.
Can I make this dish ahead of time?
Yes, I prepare the sauce in advance and store it in the fridge for up to 3 days, then cook the pasta fresh before serving.
How can I make the sauce richer?
I sometimes add a drizzle of cream or a small pat of butter at the end for a silky finish.
Can I make this recipe gluten-free?
Absolutely. I just swap the spaghetti for gluten-free pasta and follow the same steps.
What kind of tomatoes should I use?
I prefer Italian canned whole peeled tomatoes like San Marzano—they give the sauce an authentic, sweet flavor.
Can I add protein to this dish?
Yes, grilled chicken, shrimp, or even meatballs pair wonderfully with the pomodoro sauce.
Is this dish vegetarian?
Yes, it’s naturally vegetarian—just skip the cheese if you want to make it vegan.
How do I make it extra flavorful?
I use good-quality olive oil, fresh basil, and let the sauce simmer slowly so the flavors deepen beautifully.
Conclusion
I love how pasta al pomodoro embodies the essence of Italian cooking—simple ingredients, carefully prepared, resulting in something truly delicious. Every bite feels like comfort on a plate, with the perfect balance of tangy tomato, fragrant basil, and silky pasta. It’s a timeless dish I never tire of making and one that always brings smiles to the table.
A classic Italian pasta dish made with spaghetti tossed in a simple, flavorful tomato sauce infused with garlic, olive oil, and fresh basil. This pasta al pomodoro is comforting, light, and captures the essence of authentic Italian home cooking.
Ingredients
400 g spaghetti noodles
30 g extra virgin olive oil
500 g canned whole peeled tomatoes or tomato puree
1 clove garlic, peeled and halved
Kosher salt, to taste
Black pepper, optional
Fresh basil leaves, to taste
Grated Parmesan cheese, for serving
Instructions
Heat olive oil in a medium saucepan over medium heat. Add the halved garlic clove and cook gently for about 2 minutes to infuse the oil, then remove the garlic if desired.
Add the canned tomatoes or puree and a pinch of salt. Cover and simmer—about 30 minutes if using puree or 1 hour for whole tomatoes—stirring occasionally.
Once cooked, remove the garlic clove. Blend the sauce with an immersion blender or pass through a food mill until smooth if needed.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente.
Reserve 1 cup of pasta water before draining. Toss the pasta with the tomato sauce, adding reserved pasta water as needed to loosen the sauce.
Serve hot, garnished with fresh basil and grated Parmesan cheese.
Notes
Use San Marzano or other high-quality Italian tomatoes for the best flavor.
Add a pinch of red pepper flakes for a spicy kick.
For extra richness, stir in a knob of butter or drizzle of cream before serving.
The sauce can be made ahead and refrigerated for up to 3 days or frozen for 3 months.
Substitute gluten-free pasta for a gluten-free version.
