Spaghetti al Pomodoro (Authentic Italian in 30 Minutes)

Ingredients

• 300 g (11 oz)ripe tomatoes, a mix of Roma and grape tomatoes
• 180 g (6.5 oz)spaghetti
• 1 largegarlic clove
• 1 handfulfresh basil leaves
• 1 tablespoonextra virgin olive oil
• 25 g (¼ cup), optionalfinely grated Parmesan cheese
• to tastesalt and black pepper

Instructions

1. 1

   Prepare the tomatoes

   Halve the grape tomatoes and cut the Roma tomatoes into quarters.

2. 2

   Warm the garlic

   Heat the olive oil in a frying pan over a medium heat. Add the garlic clove whole, which helps prevent it from burning.

3. 3

   Add the tomatoes

   When the garlic is light brown, add the chopped tomatoes. Season with a good pinch of salt and a small pinch of pepper.

4. 4

   Simmer the sauce

   Sauté the tomatoes for a few minutes, then add a ladleful of water. Tear in the basil, lower the heat, cover the pan and simmer.

5. 5

   Cook the pasta

   After 15 minutes, remove the lid and turn off the heat. Stir the tomatoes and press them with the back of a wooden spoon to release their juices; they should be very soft. Meanwhile, cook the spaghetti in a large pan of salted water.

6. 6

   Blend the tomatoes

   Blend the tomato mixture until smooth using a stick blender, or transfer it to a blender.

7. 7

   Toss with sauce

   When the spaghetti is al dente, transfer it straight to the frying pan with a good splash of pasta water. If using Parmesan, stir it in gently so it melts and coats the pasta. Add more pasta water as needed for a glossy sauce.

8. 8

   Finish and serve

   Drizzle the pasta with olive oil and serve, garnished with fresh basil leaves.

What is spaghetti al pomodoro?

Spaghetti al pomodoro is an Italian pasta dish built around a simple tomato sauce. Its name means spaghetti with tomato, and it is valued for letting a few everyday ingredients shine.

This version cooks fresh tomatoes with garlic and basil, then blends them smooth. Adding the pasta directly to the sauce lets the noodles pick up its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 478 calories, 17g protein, 75g carbs, 12g fat.

The spaghetti supplies most of the carbohydrates, while olive oil and optional Parmesan contribute much of the fat. The pasta and Parmesan also provide protein. Pair a serving with a green salad or vegetables to add variety to the plate.

Choosing the tomatoes

Fresh tomatoes: A mixture of Roma and grape tomatoes gives the sauce a balance of fleshy pieces and juicy sweetness. The recipe also allows canned tomatoes as an alternative.

Ripe fruit: Choose tomatoes that feel ripe and yield slightly when pressed, so they soften readily during the simmer.

Keep the garlic whole

Whole clove: The garlic flavours the oil and sauce while staying easy to remove or leave in. Keeping it whole also helps it brown gently rather than burn quickly.

Watch the colour: Add the tomatoes once the garlic is light brown. If it darkens too much, it can make the sauce taste bitter.

Let the tomatoes soften

Covered simmer: A few minutes of sautéing starts the tomatoes, then a ladleful of water and the lid help them cook until juicy. Keep the heat low during the 15-minute simmer.

Check for softness: Before blending, the tomatoes should be very soft and easy to squash with the back of a wooden spoon. Blend only after turning off the heat.

Finish with pasta water

Al dente pasta: Cook the spaghetti until it still has a slight bite, then move it straight into the sauce. It will finish cooking as you toss it in the pan.

Starchy water: Add a good splash at first, then adjust as you stir. The pasta water helps the sauce coat the spaghetti and gives it a glossy finish.

Serving ideas

Fresh basil: Add the garnish just before serving for a fresh herbal note. A final drizzle of olive oil rounds out the dish.

On the side: Serve with a green salad or cooked vegetables for a more varied plate. Parmesan is optional, so the pasta can also be served without it.

Recipe notes & tips

• Use ripe tomatoes so they soften and release plenty of juice.
• Keep the garlic whole and watch it closely as it browns.
• Reserve some pasta water before draining the spaghetti.
• Blend the sauce after switching off the heat.
• Add pasta water a little at a time until the sauce coats the noodles.

Variations

• Use canned tomatoes: Replace the fresh tomatoes with canned tomatoes for a convenient alternative.
• Add Parmesan: Stir in the optional finely grated cheese for a richer finish.
• Make it dairy-free: Leave out the Parmesan and finish with olive oil and basil.
• Add vegetables: Serve with cooked courgette or greens alongside the pasta.
• Change the herbs: Use a little fresh oregano in place of some of the basil.

Common mistakes to avoid

• Burning the garlic: Keep it whole and add the tomatoes as soon as it turns light brown.
• Rushing the simmer: Give the covered tomatoes the full 15 minutes to become very soft.
• Overcooking the spaghetti: Cook it to al dente so it can finish in the sauce.
• Draining away the pasta water: Save some to loosen the sauce and help it coat the noodles.
• Adding too much pasta water: Pour in a splash at a time and stop when the sauce looks glossy.

How to store

Refrigerate leftover pasta in an airtight container and eat within 3 days. Reheat gently in a pan with a splash of water, stirring until hot throughout.

Frequently asked questions