Just good tomatoes, basil, garlic, and oil — what Italians actually eat at home. Not "marinara," not "spaghetti sauce." When the tomatoes are right, this is one of the most luxurious meals in the world.
Pasta al Pomodoro
Just good tomatoes, basil, garlic, and oil — what Italians actually eat at home. Not “marinara,” not “spaghetti sauce.” When the tomatoes are right, this is one of the most luxurious meals in the world.
Ingredients
Method
- Heat the olive oil in a wide skillet over medium-low heat. Add the smashed garlic. Cook gently 2 minutes — fragrant but not brown. Discard the garlic if you want a cleaner sauce.
- Crush the whole tomatoes with your hands directly into the pan. Add a couple basil stems (save the leaves for the end).
- Season with a generous pinch of salt. Lower heat to medium-low. Simmer uncovered 18-20 minutes until the sauce has thickened and the oil rises to the surface — that’s the sign.
- Meanwhile, boil pasta in well-salted water until just al dente.
- Reserve a ladle of pasta water; drain. Add pasta to the skillet with the torn basil leaves. Toss for 1 minute over medium heat. Splash of pasta water if dry.
- Drizzle with olive oil. Parmigiano if you like.
Notes
The tomatoes do the work. Buy the best can you can find — D.O.P. San Marzanos are worth the extra dollar. Don’t add sugar — if your tomatoes are too acidic, swap the can or simmer 5 more minutes.