Method

Boil the Pasta:

Fill a large pot with water and add a generous amount of salt. Bring to a boil. Once boiling, add the spaghetti and cook according to the package instructions until al dente (typically 8-10 minutes). Reserve 1 cup of pasta water before draining.

Prepare the Sauce:

While the pasta is cooking, prepare the sauce. Start by washing and dicing the fresh tomatoes. Remove the seeds if you prefer a smoother sauce.

In a skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it).

Add the diced tomatoes to the pan, season with salt and black pepper, and stir well. Let the sauce simmer for about 10 minutes until the tomatoes have broken down and the sauce has thickened slightly.

Combine Pasta and Sauce:

Once the pasta is done, drain it using a colander. Add the hot pasta directly to the skillet with the sauce. Toss well to combine, adding a little reserved pasta water if the sauce is too thick.

Tear in the fresh basil leaves and mix gently to incorporate. Let it stand for 5 minutes to allow the flavors to meld.

Serve:

Divide the pasta among four plates. Garnish with extra basil leaves and a sprinkle of grated Parmesan cheese if desired. Enjoy your freshly made Pasta al Sugo di Pomodoro Fresco!

Variations

Vegetarian/Vegan: This recipe is naturally vegetarian and can easily be made vegan by omitting the Parmesan cheese.

Add Protein: Consider adding grilled chicken, shrimp, or sautéed mushrooms for extra protein.

Spicy: For a kick, add a pinch of red pepper flakes while cooking the garlic.