If you’re searching for a simple weeknight dinner option, look no further than this delicious Spaghetti Pomodoro recipe!
Spaghetti pomodoro is the quintessential Italian comfort food that celebrates the beauty of simplicity. This classic dish transforms just a handful of quality ingredients, ripe tomatoes, garlic, fresh basil, and good olive oil into a soul-warming meal that has graced Italian tables for generations. I’ve been living in Tuscany for the past four years, and I’ve realized there are a few dishes you’ll always find on local trattoria menus: ragù al cinghiale, fegatini crostini, and most importantly, spaghetti pomodoro.
My neighborhood spot, Trattoria Casalinga, makes an incredible spaghetti pomodoro with tiny bits of sausage mixed in. During August and March, the restaurant closes to give workers a break, and spaghetti pomodoro is the dish I miss most—thankfully, I’ve found the perfect solution in this recipe!
While I do love the crispy sausage in Casalinga’s version, I actually prefer how this recipe doesn’t mask the natural flavor of tomatoes with heavy seasonings or additions. Instead, it allows each ingredient to shine while creating a harmonious sauce that clings perfectly to al dente spaghetti. It’s a beautifully simple sauce with no protein or extra vegetables, and I wouldn’t have it any other way. Ready in under an hour with minimal prep work, this authentic Italian pasta dish proves that the most memorable meals often come from the simplest techniques and the freshest ingredients.
What does al dente mean?
For those of you who don’t know, al dente is an Italian word that literally translates as “to the tooth,” describing the ideal texture for properly cooked pasta. When pasta is cooked al dente, it should have a slight firmness or bite when you chew it, rather than being soft or mushy throughout. This texture is achieved by cooking pasta for the time specified on the package and testing it a minute or two before the suggested time is up. Al dente pasta not only provides better texture and mouthfeel but also pairs better with sauces since it can absorb flavors without becoming soggy.
How do I store leftovers?
If you’ve got any leftover spaghetti pomodoro, you can store it in an airtight container in the refrigerator for up to 3 days. You can reheat it by adding it to a pan over medium-high heat with a splash of water or olive oil, tossing gently for 2-3 minutes until warmed through. Alternatively, you can microwave individual portions in 30-second intervals, stirring between intervals and adding a tablespoon of water to prevent drying out. Finish with fresh basil, grated cheese, and a drizzle of olive oil before serving.
Serving suggestions
If you’re looking for an easy weeknight dinner, I recommend pairing this pasta with a salad, like a classic Italian Salad or this delightful Tossed Salad. You can also serve it alongside a crusty baguette or this Garlic Toast. Be sure to have a bowl of grated Parmesan cheese, chopped parsley, and black pepper on the table to garnish each bowl. If you want to amp up the protein, I suggest serving it with these Ricotta Meatballs.
Spaghetti Pomodoro
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 medium yellow onion, finely diced
- 1 28-ounce can whole peeled tomatoes (with juice)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 pinches crushed red pepper flakes, optional
- 12 ounces spaghetti
- 3 tablespoons fresh basil leaves, chopped (plus extra for garnish)
- Grated Parmesan cheese, optional, for serving
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté for 3-5 minutes until soft and fragrant.
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Add the whole peeled tomatoes (crushing them slightly with your spoon), salt, black pepper, and red pepper flakes. Let the sauce simmer gently for about 20 minutes to blend the flavors.
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Meanwhile, bring a large pot of water to a boil. Add a good pinch of salt and cook the spaghetti until al dente (about 8-10 minutes). Reserve 1/2 cup of the pasta water before draining.
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Stir the chopped basil into the sauce. Add the drained spaghetti to the skillet and toss well, using some reserved pasta water to loosen the sauce if needed.
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Plate the spaghetti and garnish with extra fresh basil. Top with grated Parmesan cheese if desired, and serve immediately while warm.
Nutrition
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