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Spaghetti al Pomodoro

Spaghetti al Pomodoro
  • coursePrimo piatto
  • difficultyEasy
  • preparation time40 minutes

If someone in a culinary Rorschach test asked what image springs to mind with the words “Italian food,” you would likely picture a bowl of spaghetti with tomato sauce. Perhaps the most famous Italian recipe, spaghetti al pomodoro is made with simple ingredients, tastes delicious, and is easy to make.

The quality of the tomatoes is front and center in the iconic dish, so it really matters — use Italian tomatoes that truly taste of the Mediterranean sun, like juicy San Marzano tomatoes grown in the volcanic soil near Napoli.

Spaghetti al Pomodoro (Spaghetti with Tomato Sauce)
Recipe courtesy of Eataly

Yield: 4 servings

1 (17.6-ounce) package of Spaghetti Carta Paglia by Afeltra
1 (14-ounce) can of Afeltra Cherry Tomatoes
1/4 cup Extra Virgin Olive Oil, plus more to taste
2 cloves garlic
3 to 4 sprigs fresh basil
Fine sea salt, to taste

Heat the olive oil in a large saucepan over medium heat. Crush the garlic cloves with the heel of your hand, add to the oil, and cook, stirring occasionally, until golden brown, about 5 minutes.

Crush the tomatoes between your fingers, letting them fall into the saucepan. Stir in the tomato juices, and season with salt to taste.

Simmer the tomato sauce over low heat until slightly thickened, about 20 minutes. Add the basil sprigs to the sauce, and set aside.

To cook the pasta, heat a large pot of water. When the water reaches a boil, add a pinch of salt and the pasta. (If the spaghetti strands do not fit in the pan,  Cook until the pasta rises to the surface of the water, about 5 minutes. Drain the pasta, reserving about 1 cup of the cooking water.

Remove the basil sprigs from the tomato sauce and discard. Transfer the spaghetti to the saucepan and toss over medium heat to combine. Add a drizzle of olive oil, divide into four warmed bowls, and serve immediately.

Buon appetito!

pasta al pomodoro tomato dish spaghetti