Spaghetti Al Pomodoro - Spaghetti With Tomato
Spaghetti Al Pomodoro - Spaghetti With Tomato is a easy Italian recipe that serves 4. 450 calories per serving. Recipe by Francesco Mattana on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $8.80 total, $2.20 per serving
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
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
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
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
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
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
Reserve Pasta Water
Before draining, scoop out 1 cup of the hot pasta water and set aside.
Time: PT1M
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
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine
- Instead of Extra Virgin Olive Oil: Vegetable oil
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Ripe Plum Tomatoes: Canned crushed tomatoes (800 g)
- Instead of Fresh Basil Leaves: Dried basil (1 tsp)
- Instead of Parmigiano-Reggiano Cheese: Pecorino Romano
Equipment Needed
- Large Pot
- Colander
- Large Skillet or Saucepan
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Microplane Grater
Critical Steps — Do Not Skip
- Infusing garlic without burning
- Cooking tomatoes to proper consistency
- Reserving pasta water for emulsification
- Tossing pasta with sauce while hot
Chef Tips from the Video
- Use the highest‑quality extra‑virgin olive oil for the best flavor
- Choose ripe, fragrant plum tomatoes or high‑quality canned crushed tomatoes for a richer sauce
- Finish the dish with a drizzle of olive oil and fresh basil to brighten the flavors
Troubleshooting
Sauce is too watery
Simmer uncovered for a few more minutes to reduce, or add a splash of tomato paste
Sauce is too thick or clings to the pan
Stir in a little reserved pasta water until desired consistency is reached
Storage
Refrigerator: Store leftover sauce in an airtight container for up to 3 days
Freezer: Freeze sauce for up to 1 month; reheat gently before use
Room temperature: Do not leave cooked pasta at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the tomato‑basil sauce a day ahead and refrigerate; gently reheat before tossing with pasta
- Grate the Parmigiano‑Reggiano in advance and store in a sealed container
Frequently Asked Questions
What is the cultural significance and history of Spaghetti al Pomodoro in Italian cuisine?
Spaghetti al Pomodoro is a cornerstone of Italian home cooking, embodying the philosophy of simple, high‑quality ingredients. The dish dates back to the early 20th century when tomatoes became a staple in southern Italy, and it remains a symbol of the Italian "cucina povera" tradition of turning modest pantry items into delicious meals.
What regional variations of Spaghetti al Pomodoro exist within Italy?
In Naples, the sauce may include a splash of red wine and a touch of oregano, while in the Lazio region cooks often finish the dish with pecorino cheese instead of Parmigiano‑Reggiano. Some coastal areas add a hint of anchovy paste for umami, but the core ingredients—tomato, olive oil, garlic, and basil—stay the same.
How is Spaghetti al Pomodoro traditionally served in Italy?
It is typically served hot, tossed directly in the pan with a generous drizzle of extra‑virgin olive oil, fresh basil leaves, and a generous shaving of Parmigiano‑Reggiano. It is often accompanied by a simple green salad and a glass of light red wine such as Chianti.
During which Italian celebrations or everyday occasions is Spaghetti al Pomodoro commonly enjoyed?
Spaghetti al Pomodoro is an everyday family favorite, but it also appears at informal gatherings, summer picnics, and casual holiday meals where a quick, satisfying pasta dish is desired. Its simplicity makes it suitable for both weekday dinners and relaxed weekend feasts.
What authentic ingredients are essential for a true Spaghetti al Pomodoro versus common substitutes?
Authentic Spaghetti al Pomodoro relies on ripe plum tomatoes, high‑quality extra‑virgin olive oil, fresh garlic, and fresh basil. Substitutes like canned diced tomatoes or dried basil can be used, but they alter the bright, fresh flavor profile that defines the classic dish.
What other Italian dishes pair well with Spaghetti al Pomodoro?
It pairs beautifully with antipasti such as bruschetta, a simple arugula salad dressed with lemon and olive oil, and a side of grilled vegetables. For a fuller meal, serve with a protein like chicken piccata or a light seafood dish such as shrimp scampi.
What makes Spaghetti al Pomodoro special or unique in Italian cuisine?
Its uniqueness lies in the balance of sweet tomato acidity, fragrant garlic, peppery basil, and the richness of olive oil—all achieved with minimal cooking time. This harmony showcases the Italian belief that the best dishes let each ingredient shine.
What are the most common mistakes to avoid when making Spaghetti al Pomodoro?
Common errors include burning the garlic, over‑cooking the tomatoes until they lose brightness, and neglecting to reserve pasta water, which is key for a silky sauce. Also, adding too much cheese can mask the fresh tomato flavor.
Why does this Spaghetti al Pomodoro recipe use fresh basil added at the end instead of dried basil?
Fresh basil provides a bright, aromatic flavor and a vivid green color that dried basil cannot replicate. Adding it at the end preserves its volatile oils, ensuring the sauce remains fresh and fragrant.
What does the YouTube channel Francesco Mattana specialize in?
The YouTube channel Francesco Mattana focuses on approachable Italian home cooking, emphasizing simple techniques, high‑quality ingredients, and classic recipes that can be prepared quickly by everyday cooks.
Last updated: August 28, 2026
