Spaghetti al pomodoro is a classic Italian pasta dish that features a simple yet delicious tomato sauce. Here’s a basic recipe for you to try:
Ingredients:
- 400g (14 oz) spaghetti
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 800g (28 oz) canned tomatoes (crushed or whole, with juice)
- Salt and pepper to taste
- Fresh basil leaves, chopped (optional)
- Grated Parmesan cheese for serving
Instructions:
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package instructions until al dente.
- Reserve about a cup of pasta water before draining.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat.
- Add minced garlic and sauté for a minute until it becomes fragrant. Be careful not to burn it.
- Add Tomatoes:
- Pour in the canned tomatoes with their juice. If using whole tomatoes, you can crush them with a wooden spoon while cooking.
- Season with salt and pepper to taste.
- Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens.
- Combine Pasta and Sauce:
- Once the sauce has thickened, add the cooked and drained spaghetti to the skillet.
- Toss the pasta with the sauce until it’s well coated. If the sauce is too thick, you can add some of the reserved pasta water to reach your desired consistency.
- Serve:
- Garnish with chopped fresh basil if desired.
- Serve the spaghetti al pomodoro hot, with grated Parmesan cheese on top.
Enjoy your delicious and simple spaghetti al pomodoro! Feel free to customize the recipe by adding other ingredients like red pepper flakes for some heat or a drizzle of extra virgin olive oil at the end.
