Spaghetti al Pomodoro e Basilico: A Taste of Italy

Table of Contents

Toggle

Spaghetti al Pomodoro e Basilico

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for pasta
• Skillet or saucepan
• Wooden spoon or spatula
• Pasta strainer
• Grater (optional, for Parmesan)

Ingredients

  

• Ingredients:
• 400 g 14oz spaghetti
• 500 g 18oz fresh ripe tomatoes (or canned San Marzano)
• 3 tablespoons extra virgin olive oil
• 2-3 cloves garlic finely chopped
• A handful of fresh basil leaves torn
• Salt to taste
• Freshly ground black pepper to taste
• Optional Grated Parmesan or Pecorino for serving

Instructions

 

• Method:
• Prepare the Sauce: Start by heating olive oil in a large skillet over medium heat. Add the garlic and sauté it until golden, being careful not to burn it.
• Cook the Tomatoes: Add your chopped tomatoes (if using canned, make sure to crush them). Let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
• Boil the Pasta: While the sauce is simmering, cook the spaghetti in a large pot of salted water according to the package instructions (typically 8-10 minutes). When done, reserve a cup of pasta water and then drain the pasta.
• Combine Pasta and Sauce: Add the cooked spaghetti to the sauce. Toss well to coat, adding some reserved pasta water if the sauce is too thick. Stir in half of the torn basil leaves, allowing them to infuse the sauce with fragrance.
• Serve: Plate the pasta and garnish with the remaining basil leaves. If you like, drizzle a little extra virgin olive oil on top and sprinkle with freshly grated cheese.
• Variations:
• Add Protein: Grilled chicken or shrimp makes a great addition if you’re craving some protein.
• Vegetarian Option: For extra flavor, stir in some sautéed vegetables like zucchini or bell peppers.
• Gluten-Free: Swap in gluten-free spaghetti or try a vegetable-based noodle like zucchini noodles.
• Herb Alternatives: If you’re out of fresh basil, try dried basil (use a third of the fresh amount) or experiment with oregano.
• Tips and Substitutions:
• Fresh vs. Canned Tomatoes: Fresh tomatoes are fantastic when in season, but canned San Marzano tomatoes are a great alternative that gives a rich, deep flavor.
• Garlic Intensity: If you prefer a milder garlic flavor, try adding the garlic later in the cooking process, or omit it entirely.
• Olive Oil: The quality of olive oil can really make a difference—opt for a high-quality extra virgin olive oil for the best flavor.
• Troubleshooting Tips:
• Too Salty: If the sauce turns out too salty, try adding a pinch of sugar to balance the acidity.
• Overcooked Pasta: Don’t worry if your pasta is slightly overcooked, it can still work well when mixed with the sauce. Just add a little more sauce to compensate!

Keyword Pasta, Spaghetti al Pomodoro e Basilico

Spaghetti al Pomodoro e Basilico is one of the simplest, yet most beloved Italian pasta dishes, renowned for its fresh ingredients and vibrant flavors. It’s a staple in many Italian households, especially in the southern regions like Campania, home to the famous San Marzano tomatoes used in many recipes. Let me show you how I make this classic dish, from my own personal experience, it’s both a comfort food and a taste of Italy in a single plate.

Notes on What to Expect:

This dish is light, fragrant, and bursting with natural flavors. The sauce is simple but full of depth, especially if you use fresh tomatoes at their peak of ripeness. The basil adds a fragrant, peppery note that balances the sweetness of the tomatoes. You can expect a fresh, zesty flavor that pairs perfectly with a glass of Italian white wine.

Recipe Guide

Prep Time: 10 minutes
Cook Time: 20 minutes
Time to Stand: 5 minutes
Total Time: 35 minutes
Ease of Cooking: Easy
Servings: 4
Calories per Serving: Approximately 350
Cost of Ingredients: Moderate
Cuisine: Italian
Course: Main Course

Equipment Needed:

• Large pot for pasta
• Skillet or saucepan
• Wooden spoon or spatula
• Pasta strainer
• Grater (optional, for Parmesan)
• > Go get the must-have equipment and ingredients for creating a Savory  #Spaghetti al Pomodoro e Basilico  now.

Ingredients:

• 400g (14oz) spaghetti
• 500g (18oz) fresh ripe tomatoes (or canned San Marzano)
• 3 tablespoons extra virgin olive oil
• 2-3 cloves garlic, finely chopped
• A handful of fresh basil leaves, torn
• Salt, to taste
• Freshly ground black pepper, to taste
• (Optional) Grated Parmesan or Pecorino for serving
• > Go get the must-have equipment and ingredients for creating a Savory  #Spaghetti al Pomodoro e Basilico  now.

Method:

1. Prepare the Sauce: Start by heating olive oil in a large skillet over medium heat. Add the garlic and sauté it until golden, being careful not to burn it.
2. Cook the Tomatoes: Add your chopped tomatoes (if using canned, make sure to crush them). Let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
3. Boil the Pasta: While the sauce is simmering, cook the spaghetti in a large pot of salted water according to the package instructions (typically 8-10 minutes). When done, reserve a cup of pasta water and then drain the pasta.
4. Combine Pasta and Sauce: Add the cooked spaghetti to the sauce. Toss well to coat, adding some reserved pasta water if the sauce is too thick. Stir in half of the torn basil leaves, allowing them to infuse the sauce with fragrance.
5. Serve: Plate the pasta and garnish with the remaining basil leaves. If you like, drizzle a little extra virgin olive oil on top and sprinkle with freshly grated cheese.

Variations:

• Add Protein: Grilled chicken or shrimp makes a great addition if you’re craving some protein.
• Vegetarian Option: For extra flavor, stir in some sautéed vegetables like zucchini or bell peppers.
• Gluten-Free: Swap in gluten-free spaghetti or try a vegetable-based noodle like zucchini noodles.
• Herb Alternatives: If you’re out of fresh basil, try dried basil (use a third of the fresh amount) or experiment with oregano.

Tips and Substitutions:

• Fresh vs. Canned Tomatoes: Fresh tomatoes are fantastic when in season, but canned San Marzano tomatoes are a great alternative that gives a rich, deep flavor.
• Garlic Intensity: If you prefer a milder garlic flavor, try adding the garlic later in the cooking process, or omit it entirely.
• Olive Oil: The quality of olive oil can really make a difference, opt for a high-quality extra virgin olive oil for the best flavor.
• > Go get the must-have equipment and ingredients for creating a Savory  #Spaghetti al Pomodoro e Basilico  now.

Nutritional Information (per serving):

• Calories: 350
• Protein: 10g
• Carbohydrates: 58g
• Fat: 10g
• Fiber: 3g
• Sodium: 200mg

Troubleshooting Tips:

• Too Salty: If the sauce turns out too salty, try adding a pinch of sugar to balance the acidity.
• Overcooked Pasta: Don’t worry if your pasta is slightly overcooked, it can still work well when mixed with the sauce. Just add a little more sauce to compensate!

I hope this guide has made making Spaghetti al Pomodoro e Basilico seem a little less daunting! Or, have you tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment.