Pasta al Pomodoro — Simple Tomato Pasta
“This is the pasta I make when I want something genuinely satisfying without any fuss. The secret is good quality canned tomatoes and the patience to let them cook slowly. Don’t try to speed it up. The best tomato sauces in Italy take 45 minutes for a reason.”
What You’ll Need
- 400g spaghetti
- 2 cans good quality whole peeled tomatoes (San Marzano if possible)
- 4 garlic cloves, peeled and slightly crushed
- 6 tbsp extra virgin olive oil
- Small pinch of chili flakes
- Handful of fresh basil leaves
- Salt
- Parmesan to serve
Let’s Cook — Step by Step
- Step 1 — Heat the olive oil in a wide pan over medium-low heat. Add the garlic and chili flakes. Let the garlic slowly turn golden and fragrant — about 5 minutes. Don’t let it brown.
- Step 2 — Add the tomatoes. Crush them roughly with the back of a wooden spoon or your hands.
- Step 3 — Bring to a low simmer. Cook uncovered for 40–45 minutes, stirring occasionally, until the sauce is thick, deep red, and the oil has separated slightly on the surface.
- Step 4 — Remove the garlic if you like. Season generously with salt.
- Step 5 — Cook pasta in well-salted boiling water until al dente. Reserve a mug of pasta water before draining.
- Step 6 — Add pasta to the sauce with a splash of pasta water. Toss over medium heat for 1–2 minutes.
- Step 7 — Tear in basil leaves. Drizzle with extra virgin olive oil. Serve with parmesan.
Kitchen Tip: Pasta water is not optional — it’s starchy and emulsifies the sauce, making it cling to the pasta properly.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
