Classic Pasta al Pomodoro with Fresh Basil
Rustic Italian tomato pasta made with ripe tomatoes simmered with garlic and fresh basil. Tomatoes are crushed and passed through a sieve, then reduced to a silky sauce. Spaghetti is cooked al dente and tossed with the sauce, pasta water, and torn basil leaves for a simple, authentic dish.
Ingredients
- 2 ¼ lb tomatoes, scoredcanned San Marzano tomatoes0.8 kg canned for 1 kg freshproduces slightly thinner sauce initially but flavor concentrates similarly
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- 2 garlic cloves, peeled and chopped
- 20 fresh basil leaves, torn
- 2 krm black pepper
- 1 tsk salt
- 2 msk olive oil
- 1 lb spaghetti
Instructions
- 1
Score all tomatoes and place in a skillet with olive oil over medium heat.
- 2
Peel and chop the garlic cloves, add to skillet, and season with salt.
- 3
Mash the tomatoes with a spoon to release their liquid. Simmer for about 20-30 minutes.
- 4
Transfer tomatoes and garlic to a food processor and blend. Pour the sauce through a fine-mesh sieve into the skillet, pressing with a spoon to extract all liquid.
- 5
In a pot, bring salted water to a boil. Add pasta and cook 1 minute less than package directions for al dente texture.
- 6
Heat the skillet to low-medium and let the sauce simmer until thickened, about 5-10 minutes.
- 7
Tear basil leaves into pieces and add to the sauce 5 minutes before combining with pasta.
- 8
Reserve 1 dl of pasta water and drain the pasta.
- 9
Add pasta to the skillet and toss with the sauce and pasta water, stirring well.
- 10
Serve on plates and garnish with fresh basil leaves and grated Parmesan.
Tips
Use flavorful tomato varieties like romantica or cherry tomatoes for best results.
Cooking pasta 1 minute under package time ensures al dente texture.
Passing sauce through a fine-mesh sieve creates a smooth, refined texture.
Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
Good to Know
Sauce keeps refrigerated up to 4 days. Freeze up to 3 months.
Prepare sauce up to 2 days ahead; reheat gently before tossing with fresh pasta.
Immediately after tossing. Serve with grated Parmesan and extra fresh basil.
Common Mistakes
Do not skip passing sauce through sieve to avoid grainy texture.
Do not overcook pasta to avoid mushy texture; al dente is essential.
Do not add basil too early to avoid darkening and flavor loss.
Do not skip pasta water to avoid sauce that won't coat the pasta.
Substitutions
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