You gotta try this
You gotta try this!! is a easy Italian recipe that serves 4. 460 calories per serving. Recipe by Corey & Alicia on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $7.40 total, $1.85 per serving
Ingredients
- 12 oz Spaghetti (dry, broken in half for easier stirring)
- 2 pints Cherry Tomatoes (halved; about 500 g)
- 6 cloves Garlic (peeled and crushed)
- 2 tbsp Olive Oil (extra‑virgin preferred)
- 1 cup Parmesan Cheese (freshly grated)
- ¼ cup Pasta Water (reserved from cooking the spaghetti)
- to taste Salt
- to taste Black Pepper
Instructions
Boil Pasta
Bring a large pot of salted water to a rolling boil, add the spaghetti and cook until al dente (about 9‑10 minutes). Reserve ¼ cup of the hot pasta water, then drain the noodles.
Time: PT12M
Temperature: 212°F
Sauté Garlic and Tomatoes
While the pasta cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add the crushed garlic and sauté for 30 seconds until fragrant. Add the halved cherry tomatoes, season with a pinch of salt, and cook, stirring occasionally, until the tomatoes are very soft and start to burst (about 8‑10 minutes).
Time: PT10M
Temperature: Medium
Blend the Sauce
Transfer the cooked tomatoes and garlic to a blender. Add the reserved pasta water (¼ cup) and blend on high until smooth and slightly thickened.
Time: PT2M
Re‑heat the Sauce
Return the blended sauce to the skillet over low heat, letting it warm through for 2‑3 minutes. Taste and adjust salt and pepper as needed.
Time: PT3M
Temperature: Low
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the sauce. Toss vigorously with the wooden spoon until the noodles are fully coated and the sauce clings to the pasta.
Time: PT4M
Temperature: Low
Finish with Parmesan
Remove the skillet from heat. Sprinkle the grated Parmesan over the pasta and toss again until the cheese melts into the sauce, creating a creamy finish.
Time: PT2M
Serve
Plate the spaghetti, add an extra sprinkle of Parmesan if desired, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 15 g
- Carbohydrates
- 70 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine
- Instead of Cherry Tomatoes: Roma tomatoes, diced, canned diced tomatoes (drained)
- Instead of Garlic: garlic paste (1 tsp), garlic powder (½ tsp)
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Pasta Water: low‑salt chicken broth, vegetable broth
Equipment Needed
- Large Pot
- Colander
- Skillet
- Blender
- Wooden Spoon
- Box Grater
- Chef's Knife
- Cutting Board
- Measuring Spoons
Critical Steps — Do Not Skip
- Cook the cherry tomatoes until they are very soft and mushy.
- Reserve pasta water before draining the spaghetti.
- Blend the hot tomatoes and garlic with pasta water to create a smooth sauce.
- Toss the pasta with the sauce while it is still hot to ensure coating.
Chef Tips from the Video
- Use the freshest cherry tomatoes you can find for the brightest flavor.
- For an extra kick, add a pinch of red‑pepper flakes when sautéing the garlic.
- If you prefer a smoother texture, strain the blended sauce through a fine mesh sieve before returning to the pan.
Troubleshooting
Sauce is too thick after blending.
Add a little more reserved pasta water or warm broth, 1‑2 tbsp at a time, until desired consistency is reached.
Sauce is watery.
Simmer the blended sauce over low heat for a few minutes to reduce, or add a small amount of grated Parmesan which helps thicken.
Garlic tastes bitter.
Make sure the garlic is not over‑cooked; sauté only until fragrant (about 30 seconds).
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently with added water.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The blended tomato sauce can be prepared up to 2 days ahead and kept refrigerated; reheat gently before adding pasta.
- Cooked spaghetti can be tossed with a little olive oil and stored separately to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of spaghetti with tomato sauce in Italian cuisine?
Spaghetti with tomato sauce, known as "spaghetti al pomodoro," became popular in Italy in the late 19th century after tomatoes were introduced from the New World. It is a staple of everyday Italian cooking, representing simplicity, seasonal produce, and the Italian philosophy of letting high‑quality ingredients shine.
What are the traditional regional variations of spaghetti al pomodoro in Italy?
In Southern Italy, the sauce often includes extra‑virgin olive oil, fresh basil, and sometimes a touch of chili. In the North, you may find a richer sauce with butter or a splash of white wine. Some regions add anchovies or olives for depth.
How is spaghetti al pomodoro traditionally served in Italy?
It is typically served hot, topped with a generous shaving of Parmigiano‑Reggiano or Pecorino Romano, and accompanied by a simple green salad or crusty bread. In many Italian homes, it is enjoyed as a quick lunch or dinner with a glass of red wine.
What occasions or celebrations is spaghetti al pomodoro associated with in Italian culture?
Spaghetti al pomodoro is a go‑to dish for family meals, casual gatherings, and even festive occasions when a light yet satisfying main is desired. It is also common on Sundays when families gather for a relaxed, home‑cooked dinner.
What other Italian dishes pair well with this blended tomato spaghetti?
Pairs beautifully with a classic Caprese salad, garlic‑infused bruschetta, or a side of sautéed greens such as broccoli rabe. For protein, grilled chicken or meatballs are popular accompaniments.
What makes this blended tomato spaghetti special compared to a traditional chunky marinara?
Blending the cooked tomatoes creates an ultra‑smooth, velvety sauce that clings to the pasta more evenly, giving a creamy mouthfeel without adding cream. The technique also intensifies the natural sweetness of the tomatoes.
What are the most common mistakes to avoid when making blended tomato spaghetti?
Common pitfalls include over‑cooking the garlic (which turns bitter), not cooking the tomatoes until they are fully softened (resulting in a grainy sauce), and forgetting to reserve pasta water, which is essential for achieving the right sauce consistency.
Why does this recipe blend the tomato sauce instead of simmering it whole?
Blending creates a smooth, restaurant‑style texture and incorporates the starch from the pasta water directly into the sauce, making it naturally thickened without the need for flour or cream.
Can I make this blended tomato spaghetti ahead of time and how should I store it?
Yes, the sauce can be prepared up to two days in advance and kept in an airtight container in the refrigerator. Reheat gently on low heat, adding a splash of pasta water if needed, then toss with freshly cooked spaghetti.
What does the YouTube channel Corey & Alicia specialize in?
The YouTube channel Corey & Alicia focuses on approachable, family‑friendly recipes that emphasize quick techniques, comfort food twists, and clear step‑by‑step visuals for home cooks of all skill levels.
How does the YouTube channel Corey & Alicia's approach to Italian cooking differ from other cooking channels?
Corey & Alicia often simplify classic Italian dishes by using everyday pantry ingredients and modern shortcuts—like blending fresh tomatoes—while still honoring authentic flavors, making Italian cooking feel less intimidating than more traditional, technique‑heavy channels.
Last updated: August 24, 2026
