How to Make SPAGHETTI with TOMATO SAUCE Like an Italian (Spaghetti al Pomodoro)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while pecorino offers a similar flavor.

Cut the cherry tomatoes enough to release their juice.

Heat 4 tablespoons of extra virgin olive oil in a skillet over medium-low heat.

Crush 2 cloves of garlic and add to the oil, cooking for no more than 30 seconds to avoid burning.

Add the cut cherry tomatoes to the skillet and season with salt and black pepper.

Cook the tomatoes on medium-low heat, stirring occasionally, until the juice comes out, about 5-10 minutes.

Press the tomatoes gently to help release more juice and make the sauce creamier.

Once the tomatoes are softened, add the fresh basil, breaking the stalks to release more flavor.

After about 10 minutes of cooking, remove the basil and blend the sauce gently to achieve a creamier consistency.

In a large pot, bring water to a boil and add 1 tablespoon of sea salt.

Add the spaghetti to the boiling water and cook for 13 minutes, stirring for the first 30 seconds.

While the pasta cooks, return the sauce to low heat and add torn basil leaves for extra flavor.

Reserve a mug of pasta water before draining the spaghetti.

Add the drained spaghetti directly to the sauce, mixing well to combine.

Add a little reserved pasta water if needed to adjust the sauce consistency.

Drizzle with raw extra virgin olive oil and toss to combine.

Serve hot, garnished with more fresh basil and optional grated pecorino or parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens