Spaghetti al Pomodoro
Italy's most patient pasta — long-simmered tomato sauce with whole basil, finished with butter or olive oil, draped over al dente spaghetti.
Ingredients
- spaghetti400 g
- canned San Marzano tomatoes1 (28 oz) can, hand-crushed
- garlic3 cloves, smashed
- fresh basil1 small bunch
- extra-virgin olive oil1/4 cup
- unsalted butter2 tbsp
- parmesan1/2 cup, grated
- fine sea saltto taste
Steps
Warm olive oil and garlic.
Warm olive oil and the smashed garlic in a wide skillet over medium-low heat until the garlic is just golden, 3 minutes. Discard the cloves.
Simmer tomatoes with basil and salt.
Add the crushed tomatoes, half the basil (whole sprigs), and a pinch of salt. Simmer gently, stirring occasionally, until thickened and concentrated, 25 minutes.
Cook spaghetti until nearly al dente.
Meanwhile, cook the spaghetti in well-salted water to 1 minute shy of al dente.
Remove basil and add butter.
Fish out the basil sprigs. Add the butter to the sauce and swirl until glossy.
Combine pasta with sauce and serve.
Drag the pasta into the sauce with a splash of pasta water. Toss for 1 minute to marry. Tear in the remaining basil and serve with parmesan.
Nutrition, per serving. 410 calories. Protein 15.2 grams, 14 percent. Carbs 56.3 grams, 54 percent. Fat 14.9 grams, 32 percent. Fiber 5.1 grams, sugar 9.8 grams, saturated fat 4.3 grams, sodium 350 milligrams. Estimated from ingredients.
