Description
This classic Pasta Pomodoro recipe features a vibrant tomato sauce made from fresh cherry tomatoes and San Marzano canned tomatoes, infused with garlic, basil, and a hint of red pepper flakes. The spaghetti is cooked al dente and tossed in the flavorful sauce, finished with fresh mozzarella and baby spinach for a comforting, fresh Italian meal ready in just 25 minutes.
Ingredients
For the Sauce
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, grated
- ¼ teaspoon red pepper flakes (adjust to taste)
- 10 ounces cherry tomatoes, halved
- 1 large can (28 ounces) whole peeled tomatoes (preferably San Marzano)
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 15 basil leaves, chopped
For the Pasta
- 12 ounces spaghetti
To Finish
- 1 cup fresh mozzarella balls (small size)
- 2 cups baby spinach (or more, optional)
Instructions
- Prepare the Pomodoro Sauce: Heat 3 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add 2 grated cloves of garlic and ¼ teaspoon of red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Sauté Cherry Tomatoes: Add the halved 10 ounces of cherry tomatoes to the skillet along with 1 teaspoon of salt and ⅛ teaspoon of black pepper. Cook on medium-high heat for 4 minutes, stirring occasionally to soften the tomatoes.
- Simmer with Whole Peeled Tomatoes: Pour in the large can (28 ounces) of whole peeled tomatoes, crushing them gently with a wooden spoon. Let the sauce simmer for 15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken.
- Cook the Spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Cook 12 ounces of spaghetti according to package instructions but reduce cooking time by 3 minutes to keep it slightly undercooked (al dente).
- Combine Pasta and Sauce: Reserve 1 cup of pasta water, then drain the spaghetti and add it directly into the skillet with the tomato sauce. Add the chopped basil and toss the pasta in the sauce over medium heat for 2 to 3 minutes until the pasta reaches al dente texture, adding reserved pasta water if the sauce appears too thick.
- Finish and Serve: Turn off the heat and optionally stir in 1 cup of fresh mozzarella balls and 2 cups of baby spinach to wilt slightly. Serve the spaghetti al pomodoro drizzled with extra virgin olive oil and garnished with additional basil or spinach leaves as desired.
Notes
- Adjust red pepper flakes according to your preferred heat level.
- If San Marzano tomatoes are unavailable, use the best quality whole peeled tomatoes you can find for ideal flavor.
- Reserve pasta water is highly recommended to adjust sauce consistency and help it cling to the pasta.
- Fresh mozzarella and spinach are optional but add delicious creaminess and freshness.
- This dish pairs excellently with a side of crusty bread or a light green salad.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
