Best Spaghetti Pomodoro Recipe with Fresh Tomato

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

Introduce the dish and ingredients, emphasizing the use of ripe summer tomatoes.

Chop the garlic by cutting slits and mincing it until there are no large chunks.

Remove stems from basil, stack leaves, and roughly chop them.

Core and dice the larger tomatoes, ensuring to remove any hard bits.

Cut the smaller tomatoes into bite-sized pieces to help them dissolve in the sauce.

Boil 6 cups of water and add 1 teaspoon of salt.

Add spaghetti to the boiling water, ensuring it is submerged, and set a timer for 10 minutes (1 minute less than package directions).

Drizzle 1-2 tablespoons of olive oil into a large frying pan over medium-high heat.

Add minced garlic and half of the chopped basil to the pan, sautéing until fragrant and the basil is vibrant green.

Add the diced tomatoes and their juices to the pan, along with 1/2 teaspoon of salt, stirring to combine.

Turn up the heat to release the tomatoes' juices, stirring until the mixture becomes saucy, about 3 minutes.

Reduce heat and let the sauce simmer while the spaghetti finishes cooking.

Once the spaghetti is done, transfer it directly into the sauce, adding a few ladles of the starchy pasta water to help emulsify the sauce.

Toss the spaghetti with the sauce until fully coated, adding more pasta water if it becomes sticky.

Add the remaining chopped basil to the pasta and toss to combine.

Serve the pasta in a bowl, topping it with the remaining sauce and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens