Here's how to make authentic Spaghetti al Pomodoro - a classic Italian staple which translates to pasta with tomato sauce. Ready in less than 30 minutes it's absolutely delicious and loved by everyone!
Spaghetti al Pomodoro is one of those classic Italian recipes that everyone loves! It basicially translates to "spaghetti with tomato", and it's a dish I make all the time and a childhood favorite for most Italians. The secret to why Italian recipes are so good is one thing…simple good quality ingredients that make the most basic dishes shine! Now every family makes pasta pomodoro a little differently, but the fundamentals are the same...
The most important ingredient you need are ripe juicy tomatoes. You can use any tomatoes really, here I've used a mix of grape tomatoes for a little sweetness along with a few Roma tomatoes as they're what I had on hand. I usually use whatever I have that needs to be used up. You can also use canned Italian peeled tomatoes if they aren't in season, this will be similar to my traditional sugo recipe. I always make a double batch of the pomodoro sauce and freeze the rest for next time 😊
Table of Contents
Recipe Highlights
- Quick & Easy: Ready in 30 minutes with simple steps for busy weeknights
- Delicious: Using just a handful of ingredients to create a flavorful dish
- Authentic Italian: Fresh tomatoes, basil, garlic and parmesan come together for that classic Italian flavor you know and love
What's Spaghetti al Pomodoro?
Spaghetti al Pomodoro is a classic Italian pasta dish, made with spaghetti, tomatoes, garlic, olive oil and basil. Whilst dishes like carbonara, pesto and pasta alla norma are among Italians favorite pastas to eat, pasta al pomodoro is a staple of everyday Italian home cooking. Its simple and quick to prepare for an easy weeknight dinner, that’s always a hit with kids - it was also something my husband’s Nonna made for him regularly growing up.
Ingredients and Substitutions
- Tomatoes, ripe tomatoes provide the fresh base for the sauce. I've used a mix of Roma and grape tomatoes. Cherry tomatoes can also be used for a sweeter sauce. High-quality canned tomatoes work great when fresh tomatoes aren't in season
- Spaghetti is the traditional pasta choice. You can of course swap with any long pasta shapes like linguine, bucatini or even short pasta works fine too
- Garlic is added savory depth to the sauce, I only recommend fresh garlic cloves and not garlic powder
- Fresh basil leaves bring a fragrant flavor and freshness
- Extra virgin olive oil is used to cook the garlic then finish the dish. Choose a good quality oil because its flavor comes through in this simple pasta
- Parmesan cheese aka Parmigiano Reggiano adds a salty, savory flavor - I love adding it when the pasta is mixed with the sauce rather than on top. It's however totally optional and you can omit it to keep it a vegan recipe. Pecorino Romano is a good swap if thats what you have on hand
How to make Spaghetti al Pomodoro
There aren’t many pasta dishes simpler than this that still pack such a punch of flavor. Its all about letting a few good ingredients do the work. Here’s my easy steps to make it:
Step 1: Halve the grape tomatoes and quarter the Roma tomatoes
Step 2: Heat olive oil in a pan over medium heat. Add a whole garlic clove so it doesn’t burn
Step 3: Once garlic is lightly browned, add the tomatoes, salt and a little pepper
Step 4: Sauté for a few minutes, then add a ladle of water. Tear in the basil, reduce the heat to low, cover and simmer
Step 5: After 15 minutes, remove the lid and turn off the heat. Stir and crush the tomatoes with the back of a wooden spoon. Meanwhile, cook pasta in boiling salted water
Step 6: Blend the tomatoes until smooth using an immersion blender or transfer to a regular blender
Step 7: Cook the pasta until al dente, then add it to the pan with a splash of pasta water. Add parmesan (if using)
Step 8: Stir until coated and the cheese has melted. Add more pasta water as needed for a glossy sauce. Drizzle with olive oil, garnish with fresh basil, and serve immediately
Tips and Tricks
- Use good quality ripe juicy tomatoes. The better your tomatoes, the more flavorful your tomato sauce will be. If tomatoes aren't in season, use canned tomatoes which are often the better choice, Italians also do this
- Reserve some of the pasta cooking water. By adding some to the pan, it will loosen the sauce and the starch will allow it to cling to your pasta in the best way!
- Always cook the pasta until al dente as per the package directions and let it finish cooking in the sauce for the best flavor
- If adding parmesan cheese, ensure it's finely grated so it will melt quickly and not become clumpy. I always prefer a block and grating it myself
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat leftovers in a pan over low heat with a small splash of water or olive oil to loosen the sauce. In the summer months, I love enjoying leftovers cold straight from the fridge, yep cold still tastes so good!
- Freeze the spaghetti pomodoro sauce separately for up to 1-2 months then defrost and cook fresh pasta when you are ready to serve
Serving Suggestions
Spaghetti al pomodoro pairs beautifully with a simple arugula salad and some easy homemade focaccia to scoop up any leftover sauce. Mix up a limoncello spritz to drink alongside then finish with a classic tiramisu or quick affogato for dessert - and just like that, you've got your next Italian menu!
If you want to follow Italian customs, this pasta would traditionally be served as the first course (primo) before a main like baked salmon or garlic shrimp.
FAQs
Yes of course! Canned tomatoes work great, especially when tomatoes aren't in season. Just look for high quality Italian canned tomatoes for the best flavor
If your sauce tastes acidic, let it simmer gently for a little longer to mellow the flavors. A little extra olive oil or parmesan cheese (which I've used) can also help balance the acidity
Marinara and pomodoro are similar but not quite the same. Pomodoro is a simple sauce made with tomatoes, olive oil, garlic, salt and often basil then pureed until smooth. Marinara is also a tomato based sauce with the same ingredients with onions too, but usually chunkier and thinner in texture
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I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Spaghetti al Pomodoro (Authentic Italian in 30 Minutes)
Ingredients
- 11oz / 300g ripe tomatoes - I've used a mix of roma and grape tomatoes. Canned is great too (see notes below)
- 6.5oz / 180g spaghetti pasta
- 1 large garlic clove
- Handful fresh basil leaves
- 1 tablespoon extra virgin olive oil
- ¼ cup finely grated parmesan cheese - optional
- Salt and black pepper to taste
Instructions
- Slice the grape tomatoes into halves and Roma tomatoes into quarters
- Heat the olive oil in a skillet over medium heat and add the garlic clove - I prefer to leave it whole so it doesn't burn
- Once the garlic has turned light brown, add in the chopped tomatoes and season with a good pinch of salt and light pinch of pepper
- Saute for a few minutes then add a ladle of water, tear in the basil leaves, turn the heat to low and simmer with the lid on
- After 15 minutes, remove the lid and turn off the heat. Give it a stir and squish out the tomato juices with the back of a wooden spoon - they should be super soft and juicy. At the same time, boil the pasta in a large pot with salted water
- Use an immersion blender to blend the tomatoes until smooth, you can also transfer to a blender if preferred
- Once the pasta is cooked to al dente, add it straight to the skillet with a good splash of pasta water to finish cooking in the sauce. If using, add the parmesan cheese and gently stir through so the pasta is all coated in the tomato sauce and so the cheese melts - add more pasta water as needed to create a glossy sauce
- Once ready to serve, drizzle the pasta with olive oil and serve up your delicious authentic Spaghetti al Pomodoro and garnish with fresh basil leaves and enjoy!
Notes
- Tomatoes - quality really matters here, so pick ripe juicy tomatoes. The better they are, the better your sauce will be!
- Canned tomatoes - if tomatoes are out of season, canned tomatoes work great and are a common choice in Italian kitchens. Look for high quality whole peeled tomatoes, using 1 × 14 oz /400g can for this recipe
- Pasta - drain your pasta when its al dente and let it finish cooking in the sauce so it soaks up all that flavor. Save some pasta water before draining and start with a good splash when adding to the sauce, which helps it turn silky and coat the pasta
- Parmesan - optional but recommended, If using, grab a block and grate it yourself as it will have more flavor than the pre-grated bag
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