What could be more classic than a simple spaghetti al pomodoro? In Italy, it’s the ultimate comfort food, appearing on tables all over the country. Everyone makes it, from the nonna preparing Sunday lunch for a big family to the Michelin-starred chef putting his own riff on the recipe. And here at Via Rosa, it’s one of our all time most frequent requests.
As Elizabeth notes, “When something is this simple, the ingredients do all the heavy lifting.” That’s why it’s crucial to use the very best ingredients you can find. In the summer, when tomatoes are abundant, use fresh roma tomatoes, boil them for about 30 seconds so their skin loosens, then peel and crush them by hand directly into a pan. Otherwise, use canned whole tomatoes or passata di pomodoro (i.e. uncooked tomato purée). Here are some brands we like.
In my house, I peel and crush a clove or two of garlic and toss it into the pan with olive oil, fresh basil, and a few sprigs of fresh thyme so the oil absorbs the aromatic flavors, then discard them once the sauce has cooked and I’m ready to toss in the pasta. Sometimes I add a pinch of peperoncino (chili flakes) or tomato concentrate to intensify the flavor.
Another trick I learned from my Italian husband: remove the spaghetti from the boiling water three minutes before the time noted on the package, transfer it to the pan using a spaghetti spoon, add some of the pasta water, and let it finish cooking in the sauce for the final three minutes, stirring it frequently. The spaghetti, starchy pasta water, and tomato sauce creates a kind of magical alchemy.
Elizabeth Minchilli’s Spaghetti al Pomodoro Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
- 500 g spaghetti (about 1.1 pounds / 16–18 oz)
- 700 g tomato purée (about 24–25 oz / 3 cups)
- 80 ml water (1⁄3 cup / 2.7 fl oz)
- 60 ml extra virgin olive oil (1⁄4 cup / 4 Tbsp / 2 fl oz)
- 1⁄2 teaspoon salt
- Freshly grated Parmigiano, for serving
Instructions
- Pour the olive oil into a sauté pan large enough to hold the drained pasta. Place over medium-high heat and add the tomato purée.
- Pour 1⁄3 cup (80 ml) water into the empty tomato bottle, shake well, and add it to the pan.
- Add the salt, stir, and cover with a splatter guard. Let simmer for about 20 minutes, stirring occasionally to prevent sticking or burning. The sauce should reduce slightly and thicken.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions.
- Drain the pasta and immediately add it to the sauce. Stir well to coat evenly.
- Plate and serve hot with freshly grated Parmigiano.
Also be sure to check out our recent roundup of 6 easy tomato recipes for summer.
