Spaghetti Al Pomodoro - Spaghetti With Tomato

Ingredients

• 400 g Spaghetti (dried, cooked al dente)
• 4 tbsp Extra Virgin Olive Oil (good quality for flavor)
• 2 Garlic Cloves (minced; keep one whole clove for later if desired)
• 800 g Ripe Plum Tomatoes (peeled and chopped; or use canned crushed tomatoes)
• pinch Salt (kosher or sea salt)
• 1 cup Fresh Basil Leaves (loosely packed, torn by hand)
• 0.5 cup Water (for the sauce)
• 0.5 cup Parmigiano-Reggiano Cheese (freshly grated)
• to taste Black Pepper (freshly ground, optional)

Instructions

1. Boil Water for Pasta

   Fill a large pot with 4 L of water, add 1 tbsp salt, and bring to a rolling boil.

   Time: PT10M

   Temperature: 100°C

2. Infuse Olive Oil with Garlic

   Heat 4 tbsp olive oil in a large skillet over medium heat, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.

   Time: PT1M

   Temperature: Medium

3. Add Tomatoes and Simmer

   Add the chopped tomatoes and a pinch of salt to the skillet, stir, then add ½ cup water, cover and let simmer for 5‑10 minutes until the sauce thickens slightly.

   Time: PT8M

   Temperature: Medium

4. Add Fresh Basil and Garlic

   Toss in the fresh basil leaves and, if you kept a whole clove, return it to the pan; stir for another minute to release the aroma.

   Time: PT1M

   Temperature: Medium

5. Cook Spaghetti

   Add the spaghetti to the boiling water and cook al dente according to package directions, usually 8‑10 minutes.

   Time: PT9M

   Temperature: 100°C

6. Reserve Pasta Water

   Before draining, scoop out 1 cup of the hot pasta water and set aside.

   Time: PT1M

7. Combine Pasta with Sauce

   Drain the spaghetti, add it to the skillet with the tomato‑basil sauce, toss to coat, add reserved pasta water as needed, drizzle an extra 1 tbsp olive oil, sprinkle grated Parmigiano‑Reggiano and a few extra basil leaves, then serve immediately.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g