Spaghetti Al Pomodoro E Basilico
Submitted by Zoe
Classic Italian spaghetti with fresh ripe tomatoes, basil, olive oil, and Parmesan. Simple, authentic pomodoro sauce made from scratch in 40 minutes flat.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minSome of the greatest Italian dishes are also the simplest, and spaghetti al pomodoro e basilico proves it.
Fresh ripe tomatoes simmer gently with olive oil, onion, and garlic until they break down into a bright, fragrant sauce.
Fresh basil goes in at the end, keeping its green punch and peppery aroma.
Tossed with al dente spaghetti and a shower of grated Parmesan, this is the kind of dinner that reminds you why Italian cooking conquered the world with so few ingredients.
Pro Tips
- Use the ripest, most flavorful tomatoes you can find. In winter, canned San Marzanos will outperform pale supermarket tomatoes every time.
- The garlic gets removed after infusing the oil, keeping the flavor subtle rather than overpowering. Don’t skip this step.
- Tear the basil leaves by hand instead of cutting them. A knife bruises the edges and turns them dark.
Ingredients
Directions
Wash, peel and chop tomatoes, discarding seeds.
Heat oil in a moderately deep pan, add onion and garlic and sauté until onion is limp.
Discard garlic and add tomatoes, chopped basil and salt and pepper.
Simmer for about 20 minutes over moderate heat.
While sauce is simmering, bring a large pot of water to boil.
Add salt to taste and add spaghetti.
Boil until spaghetti is “al dente," aprox 8 to 10 minutes.
Drain spaghetti, toss with the sauce and the grated cheese.
Garnish each plate with some of the basil leaves.
Serve at once.
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