Spaghetti al Pomodoro

A classic Neapolitan pasta dish made with simple ingredients: tomatoes, extra virgin olive oil, garlic, and fresh basil. Unlike Scarpariello, this recipe relies on a smooth tomato sauce without cheese mixed into the sauce, highlighting the pure flavor of ripe tomatoes.

Portata first course

Cucina napoletana

Keyword Neapolitan cuisine, spaghetti al pomodoro, Italian pasta, tomato sauce, classic Italian recipe

Preparazione 10

Cottura 30

Tempo totale 40

Calories 480kcal

Ingredienti

400 g spaghetti
800 g canned San Marzano tomatoes crushed by hand
3 tbsp extra virgin olive oil
2 cloves garlic peeled
8 fresh basil leaves
Salt to taste
Freshly grated Parmigiano Reggiano or Pecorino Romano for serving (optional)

Istruzioni

Heat the olive oil in a large saucepan over medium heat.
Add the garlic cloves and cook until lightly golden, then remove them.
Add the crushed tomatoes and a pinch of salt.
Simmer gently for 20–25 minutes, stirring occasionally.
Add most of the basil leaves during the last 5 minutes of cooking.
Meanwhile, cook the spaghetti in plenty of salted boiling water until al dente.
Reserve a small cup of pasta water, then drain the spaghetti.
Toss the spaghetti with the tomato sauce, adding a little pasta water if needed to coat the pasta evenly.
Serve immediately, garnished with the remaining basil leaves and grated cheese if desired.

Note

Traditional Neapolitan tomato sauce is often made with San Marzano tomatoes.
Unlike Scarpariello, the cheese is not incorporated into the sauce.
A small piece of onion may be added during cooking for a sweeter sauce, then removed before serving.