Spaghetti Pomodoro
A classic Italian dish made with spaghetti, San Marzano tomatoes, and aromatic garlic, perfect for family gatherings or cozy nights in.
Ingredients
For the sauce
- ½ C light olive oil Allows delicate flavors to shine through while adding richness.
- 6 cloves garlic Infuses the dish with warmth and depth.
- ¾ tsp hot pepper flakes Adjust to taste for a mild or spicy kick.
- ½-¾ C basil leaves Adds a bright and fragrant touch.
- ½ C butter Gives the sauce a luxurious, creamy texture.
- 1 whole onion Adds sweetness and depth when caramelized.
- 3 C San Marzano tomatoes Provides a rich base for your sauce.
For the pasta
- 1 lb spaghetti The perfect vehicle for our delicious sauce.
- ½ C parmesan cheese For serving, enriches the dish.
- to taste salt and pepper Essential for harmonizing all flavors.
- Extra basil leaves For serving, enhances presentation.
Instructions
Preparation
- Add the light olive oil, minced garlic, hot pepper flakes, and basil leaves to a small saucepan. Heat over medium-low heat until the basil starts to wilt.
- In a Dutch oven over medium heat, melt the butter. Add the onion, cut side down, and cook until golden-brown, about 4-5 minutes.
Cooking the sauce
- Add the San Marzano tomatoes to the pot, breaking them up with a potato masher. Bring to a simmer and let it cook for 20-25 minutes.
- While the sauce simmers, cook the spaghetti according to package directions, aiming for slightly undercooked pasta.
Combining and serving
- Blend the oil mixture until smooth, then add it to the tomato sauce and simmer for an additional five minutes.
- Drain the spaghetti and add it to the sauce. Cook together for two additional minutes until the pasta is al dente.
- Transfer to a serving platter, sprinkle with parmesan cheese and extra basil leaves, and drizzle with olive oil.
Notes
Use fresh ingredients for the best flavor. Adjust the spice level according to preference. This dish pairs well with a side salad or garlic bread.