Spaghetti Pomodoro e Basilico

Complete Recipe Instructions

Ingredients (Serves 4)

For the pasta

  • 454g Franco's Spaghetti
  • Salt for boiling

For the pomodoro sauce

  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic, lightly crushed (not chopped)
  • 1 can (14 oz / 400 g) whole peeled tomatoes, hand-crushed
  • or 1 lb (450 g) fresh ripe tomatoes, peeled and chopped
  • 6–8 fresh basil leaves, plus more for serving
  • Salt, to taste
  • 1 tsp sugar (optional, if tomatoes are acidic)
  • Freshly cracked black pepper
  • Optional: a pinch of red pepper flakes

For finishing

  • Extra basil leaves
  • Extra-virgin olive oil
  • Freshly grated Parmesan (optional; traditionalists skip it)

Instructions

1. Cook the spaghetti

  • Bring a large pot of salted water to a boil.
  • Cook spaghetti until al dente.
  • Reserve 1 cup pasta water, then drain.

2. Make the pomodoro sauce

  • In a large pan, heat olive oil over medium-low.
  • Add crushed garlic cloves; cook gently until fragrant and lightly golden. Don’t brown too much, or it becomes bitter.
  • Add the hand-crushed tomatoes (and their juices).
  • Season with salt, pepper, and optional sugar.
  • Add basil leaves, tearing them gently.
  • Simmer for 12–15 minutes, uncovered, until slightly thickened.

3. Combine

  • Remove the garlic cloves (optional, but traditional).
  • Add the cooked spaghetti to the sauce.
  • Toss vigorously, adding splashes of pasta water until the sauce becomes silky and coats the noodles.
  • Adjust seasoning as needed.

4. Serve

  • Plate the spaghetti and top with:
  • Fresh torn basil
  • Drizzle of extra-virgin olive oil
  • Parmesan only if desired (not typical, but delicious)

Tips for Authentic Flavor

  • Use the best tomatoes you can get (San Marzano if possible).
  • Don’t overcook garlic—flavor should be sweet and aromatic.
  • Sauce should be light, not heavy or creamy.
  • Basil is added off the heat to preserve its perfume.
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