Spaghetti al Pomodoro
A classic Neapolitan spaghetti dish where sweet cherry tomatoes, garlic, and fresh basil create a light yet flavorful sauce that clings perfectly to al dente pasta.
Equipment
Ingredients
Pasta
thick spaghetti
300 g
Sauce
cherry tomatoes (halved)
500 g
garlic cloves (crushed)
2 cloves
fresh basil
1 bunch
extra virgin olive oil
75 ml
sea salt
15 g
black pepper
2 g
pecorino cheese (grated)
30 g
Instructions
Cook the spaghetti
Bring a large pot of water to a boil, add 1 Tbsp sea salt, then cook the spaghetti for 13 minutes until al dente.
Prepare the garlic oil
Heat 4–6 tbsp EVOO in a large saucepan over medium-low heat, add crushed garlic and a splash of water, cook for 30 seconds until fragrant and lightly golden.
Cook the tomatoes
Add halved cherry tomatoes, cook 2–3 minutes stirring gently. Add basil leaves with stalks and a splash of water if needed.
Blend the sauce
Remove basil stalks, blend sauce with immersion blender for 20 seconds until thick and velvety. Return to pan and cook 1 minute.
Combine pasta and sauce
Transfer cooked spaghetti directly to the sauce pan with a little pasta water. Stir to combine and turn off the heat.
Finish and serve
Tear fresh basil leaves, add black pepper, grated pecorino and a splash of pasta water. Toss until pasta is glossy and coated.
Original recipe
Storage
Best enjoyed fresh; sauce can be made ahead and reheated before tossing with pasta
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