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Spaghetti al Pomodoro

Spaghetti al pomodoro: spaghetti finished in a short-cooked tomato sauce with olive oil, garlic and fresh basil, topped with Parmigiano.

Last updated

Spaghetti al Pomodoro

The simple tomato-and-basil spaghetti

Bowl of Italian pasta tossed in sauce on a dark rustic table

The short version

Spaghetti al pomodoro: spaghetti finished in a short-cooked tomato sauce with olive oil, garlic and fresh basil, topped with Parmigiano.

Prep
5 min
Cook
25 min
Total
30 min
Serves
4 servings

Ingredients

4 servings
  • 1 lb spaghetti
  • 1 can (28 oz) whole peeled tomatoes
  • 2 garlic cloves, lightly crushed
  • ¼ cup extra-virgin olive oil, plus more to finish
  • Large handful of fresh basil
  • Grated Parmigiano-Reggiano
  • Salt
View list

Instructions

  1. 01

    Infuse the oil. Warm the oil with the garlic over low heat for 2–3 minutes, then remove the garlic.

  2. 02

    Cook the tomatoes. Pass the tomatoes through a food mill or crush them well, add to the oil with salt and simmer 20 minutes.

  3. 03

    Cook the spaghetti. Boil the spaghetti until just shy of al dente and save some pasta water.

  4. 04

    Finish. Toss the spaghetti in the sauce with a splash of water, tear in the basil and finish with a drizzle of oil and Parmigiano.

Larry’s rule: Good canned tomatoes beat sad fresh ones. Buy the best can you can afford.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Spaghetti al Pomodoro

What it is

Spaghetti al Pomodoro is a pasta recipe rooted in Italian home cooking. This version makes 4 servings in 30 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: infuse the oil, then cook the tomatoes, then cook the spaghetti. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1 lb spaghetti — provides the recipe's main structure, so its cooking time and texture matter.
  • 1 can (28 oz) whole peeled tomatoes — supplies acidity, sweetness and the recipe's tomato base.
  • 2 garlic cloves, lightly crushed — provides the aromatic character; use it at the stage specified so it stays distinct.
  • ¼ cup extra-virgin olive oil, plus more to finish — builds the savory foundation and carries flavor through the dish.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare the measured ingredients ahead, but cook and sauce the pasta close to serving. Refrigerate leftovers promptly and reheat gently with a splash of water.

What to serve with it

  • Serve as a first course before a simple roast or vegetable dish.
  • Pair with a crisp salad or bitter greens to balance the pasta.

Larry’s why

Why Larry finishes the pasta in the sauce

Draining pasta and ladling sauce on top leaves two separate things on a plate. Pull the pasta a minute shy of al dente, move it into the sauce pan with a splash of the cooking water, and toss over heat. The starch in that water emulsifies the fat and glues the sauce to every strand.

Larry’s rule: Undercook by a minute, finish in the pan.

More questions Larry gets asked →

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Questions Larry gets asked

How long does spaghetti al pomodoro take to make?
About 30 min start to finish — roughly 5 min of prep and 25 min of cooking. That yields 4 servings.
What do you need to make spaghetti al pomodoro?
7 ingredients, starting with 1 lb spaghetti, 1 can (28 oz) whole peeled tomatoes, 2 garlic cloves, lightly crushed. The full list with quantities is on this page.
How do you start spaghetti al pomodoro?
Infuse the oil: Warm the oil with the garlic over low heat for 2–3 minutes, then remove the garlic.
How do you know when spaghetti al pomodoro is done?
Finish. Toss the spaghetti in the sauce with a splash of water, tear in the basil and finish with a drizzle of oil and Parmigiano.
What is the most common mistake with spaghetti al pomodoro?
Good canned tomatoes beat sad fresh ones. Buy the best can you can afford.
Can you make spaghetti al pomodoro ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

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Credit “Uncle Larry Adventures” and link to this recipe page.

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Quick answer

Can you meal prep and freeze sausage and peppers?

Yes. Cooked sausage and peppers keeps 3 to 4 days in the fridge in airtight containers and freezes for about 2 to 3 months for best quality. Cool it within two hours, freeze in flat portions, thaw overnight in the fridge and reheat until steaming hot (165°F for leftovers).

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