Why This Recipe Works?
Using a few varieties of tomatoes captures the spectrum of tomato flavors and tastes. By adding basil at different times during the cooking process you’re able to infuse this pasta sauce with flavor while still getting the taste of fresh basil. The most important thing is to marry the pasta with the sauce and pasta water. This not only infuses the spaghetti with the flavors of the tomatoes, the starchy pasta thickens the sauce while emulsifying the olive oil with the juicy tomatoes.
Ingredients
Pasta - Spaghetti is a classic choice for pasta al pomodoro, offering a delightfully slippery mouthfeel. I like using spaghetti with a matte surface as it tends to hold onto sauce better than the smooth ones. I also like using thicker spaghetti, but this is just a personal preference. Cappellini, Linguine, and Penne are all great alternatives if you want something different. Tomatoes - Pomodoro means “tomato” in Italian, so it’s the star of this pasta sauce. Fresh tomatoes bring acidity, sweetness, umami, and a juicy texture. I like using a blend of several varieties of ripe tomatoes to capture the broad spectrum of flavors and tastes. Most pasta sauces can be made with canned tomatoes, but for Pomodoro, I highly recommend using fresh ones in the height of summer. Extra Virgin Olive Oil - The liquid gold of Italian cuisine, olive oil adds a rich, fruity undertone to the sauce and helps to marry all the other flavors together while adding richness to the sauce. Garlic - Garlic cloves add complexity to the fresh, bright flavors of the tomato, enhancing the overall flavor profile. If you’re not a garlic person, shallots or chopped onion can be used, although the flavor won’t be quite the same. Basil - Basil’s unique blend of sweetness and spiciness with anise notes brings this Pomodoro Sauce recipe to life. Other fresh herbs such as oregano or thyme will work in a pinch, but they won’t taste the same as fresh basil leaves.
How to Make Pomodoro Sauce with Spaghetti
Start by bringing 6 cups of water to a rolling boil in a large pot that’s wide enough to accommodate the spaghetti. It may be contrary to common wisdom, but you want to boil the pasta in as little water as possible to create a starchy liquid that’s going to help bring the olive oil, Pomodoro Sauce, and spaghetti together in a rich emulsion that clings to each strand of pasta. I use six cups of water with one teaspoon of table salt for this amount of pasta. Submerge the spaghetti into the boiling water and set your timer for one minute less than the package instructions. This gives you the headroom needed to finish cooking the pasta in the sauce to marry all the ingredients together without making the spaghetti mushy. To make the Pomodoro Sauce, heat the olive oil in a large frying pan or saucepan over medium-high heat. The oil extracts the flavors from our aromatics, infusing them into the sauce, so add the garlic and half of the chopped basil to the pan and saute them until the garlic is fragrant and the basil vibrant green. Next, add your medley of tomatoes, any collected juices, and half a teaspoon of salt. Crank the heat up and let it come to a full boil. As the pectin in the tomatoes breaks down, they will release their juices, transforming the solid chunks into a velvety sauce. Now, simmer and stir the Pomodoro Sauce over medium-low heat, allowing the flavors to meld together. When your spaghetti is al dente, use tongs to transfer it directly from the pot to the pan containing your Pomodoro Sauce. Don’t drain it—just lift and shift. You’ll also want to add a few ladles of the pasta cooking water to the sauce. The starchy pasta water acts as a binding agent, thickening your sauce and facilitating the emulsification of the olive oil and tomato juices. This is the marriage ceremony for your pasta and sauce. Finish cooking your spaghetti in this matrimony of flavors, adding more pasta water as needed until it reaches your desired level of doneness. To finish your Pasta Pomodoro off, sprinkle in the remaining basil leaves, tossing them into the mix. Saving some of the basil till the end provides a fresh, aromatic punch to the umami-rich Pomodoro sauce. Pasta Pomodoro can be served with parmesan cheese, Pecorino Romano, or red pepper flakes for a little extra zing.
Serve it With
The beautiful thing about a classic dish like Pasta Pomodoro is its versatility. It can serve as a primi course to a larger meal, a side dish, or a main course. For a multicourse dinner, consider starting with an antipasto platter with Caponata, Green Pea Pesto, prosciutto, and marinated olives. This might be followed up with my Watermelon Salad or my Grilled Endive Salad. Next, serve this Pasta Pomodoro. If you’re feeling ambitious, my Ossobuco makes for a delicious meat course or you can serve it with a simple protein like grilled Italian sausage or Garlic Shrimp. You can also use this sauce in place of marinara sauce for my Chicken Parmesan, Eggplant Parmesan, or on a homemade pizza. Finish the meal off with my Creamiest Panna Cotta recipe.
Other Pasta Recipes
Best Spaghetti Spaghetti Carbonara Bucatini All’Amatriciana Penne all’Arrabbiata
📖 Recipe
