Spaghetti Pomodoro | Easy and Delicious #italianfood

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

Peel the garlic and slice it super thin.

In a pot, combine about 1/4 cup of olive oil and the sliced garlic.

Add about 3 sprigs of basil, crushing the stems and bruising the leaves before adding them to the pot.

Add a tiny pinch of chili flakes for heat and bring the mixture to a bubble, then turn off the heat and remove it from the stove to let the flavors steep.

Roll out the homemade pasta dough, starting at the widest setting and going down to number four setting for thickness.

Let the rolled pasta rest.

Strain out the garlic and basil from the olive oil, reserving the oil for the sauce base.

In a pan over medium heat, add the crushed San Marzano tomatoes and stir gently to incorporate the olive oil into the sauce.

Season the sauce and continue stirring to reduce the water content.

Add a knob of butter to cut through the acidity of the tomatoes.

Cook the pasta for about 20-25 seconds, then add it directly to the sauce, allowing the residual water from the pasta to thin out the sauce.

Add freshly cut basil to the pasta and stir to combine.

Turn off the heat to avoid overcooking the noodles, allowing residual heat to finish cooking them.

Add Parmesan cheese to the pasta, which will add salt and umami, and help thicken the sauce to cling to the noodles.

Plate the pasta using chopsticks or tongs to create a nest, adding more sauce on top.

Garnish with extra Parmesan cheese and baby basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens