Spaghetti al pomodoro
Spaghetti al pomodoro, from above
VegItaly

Spaghetti al pomodoro

Tomatoes, olive oil, garlic and basil. The simplest pasta, and the hardest to stop eating.

35 minTime
15 gProtein each
mildSpice
The plainest perfection2 chapters · 1 min read

Make it your way

Grandma's waySpaghetti with tomato, garlic, olive oil and basil.
The original
465kcalsame
15 gproteinsame
5 gfibresame
35minutessame

Spaghetti al pomodoro.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta320 g spaghetti
Tomato800 g ripe tomatoes or 2 cans peeled plum tomatoes
Olive oil3 tbsp, plus extra to finish
Garlic2 cloves, lightly crushed
Basil leavesa big handful
Parmesanto serve (optional)
Saltto taste

Method

5 steps
  1. 1Warm oil with the crushed garlic until it sizzles gently and smells sweet.
  2. 2Add tomatoes, crush them with a spoon, salt and simmer.
  3. 3Remove the garlic, tear in half the basil.
  4. 4Toss al dente spaghetti in the sauce with a splash of pasta water over high heat.
  5. 5Serve with remaining basil, a thread of oil and parmesan if you like.
Serve it like this

Twirl into a warm shallow bowl, spoon a little extra sauce on top and finish with basil and a thread of olive oil.

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Make it a meal

What goes with Spaghetti al pomodoro: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto ai frutti di mare45 min
Bread or rice Ciabatta60 min
On the side Pear and gorgonzola salad15 min
On the side Verdure grigliate40 min
A little snack Bruschetta al pomodoro15 min
To drink Caffè latte5 min
Something sweet Tiramisu40 min
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