Spaghetti Pomodoro
In the realm of Italian cuisine, where simplicity meets sublime flavors, few dishes embody the essence of comfort and taste as perfectly as Spaghetti Pomodoro. This timeless recipe celebrates the amazing combination of tomatoes, aromatic garlic, and fragrant basil along with a perfectly cooked pasta.
Pomodoro is one of the first pasta dishes I ever made, where I thought I got really close to creating a restaurant-quality good pasta. I then continued to make it for every single person I know because it quickly became a dish I’m so proud to make. It turns out perfect without fail and spot on delicious (the type of pasta dish you would pay $25 for at a restaurant), every. single. time!
Table of contents
- Origin and history of Pasta Pomodoro
- Ingredients for Pomodoro
- Tips and tricks for making the best Pomodoro ever
- Nutritional Information of the recipe
History of Pomodoro
Pasta Pomodoro, translating to “tomato pasta” in Italian, is a classic and beloved Italian dish known for its simplicity and rich flavors as well as for being a love letter to tomatoes.
This iconic pasta dish emerged relatively recently in the 19th century when tomatoes were introduced to Europe by Spanish conquistadores from the Americas. While tomatoes initially served as ornamental plants in Italy, they thrived in Mediterranean climates and eventually transitioned into a key ingredient for pasta sauce. The earliest reference to “salsa al pomodoro” (tomato sauce) in relation to pasta appeared in Vincenzo Corrado’s 1778 book ‘Cuoco galante’ (The Chivalrous Cook), signifying the beginning of its association with pasta, despite taking time for widespread adoption.
The dish typically consists of pasta, commonly spaghetti or penne, tossed in a sauce made from tomatoes, garlic, olive oil, basil, and sometimes a hint of red pepper flakes for added zest. Pasta Pomodoro is deeply rooted in the culinary traditions of the country, particularly in regions like Campania and Sicily, where tomatoes are abundant. If you’d like to learn more on Pomodoro and the history of tomatoes in Italian Cuisine, there is an interesting article on this topic to take a look at.
Tips and Tricks
There are couple of tricks that will enhance the overall recipe which are pretty simple and easy to follow that will greatly impact the end result.
1) Cook your pasta under the time shown on the box directions, basically make sure to undercook the pasta by a couple minutes. You will finish up the cooking process while turning the pasta in the tomato sauce. This will coat the pasta while also continuing to cook with the heat ensuring you get the best texture and taste possible and that you don’t overcook and end up with mushy pasta.
2) I like to add parmesan cheese towards the end of the cooking, then take the sauce out of the stove and add in butter. The melted cheese and then the butter gives the pasta this ooey-gooeey consistency that is absolutely addicting and makes a huge difference!
3) Make sure to use whole canned tomatoes (preferable San-Marzano tomatoes) these tomatoes are longer and skinnier than a regular plum tomato, with a thin skin and thick flesh. The smaller size and dense flesh lead to less of that watery goop in the middle, meaning they have more flavor than other, similar types of tomatoes.
4) Season the pasta water well. Don’t worry, it won’t all soak into the pasta. Adding salt means more savory, flavorful results when the pasta is cooked.
Ingredients
In terms of ingredients I just used the barilla spaghetti, I would think you can use any pasta type really, but there is a reason they call it “Spaghetti alla Napoletana” when you search for “Pasta Pomodoro” on google. It has to be made with spaghetti because it just simply is more enjoyable to slurp all that goodness.
For the tomatoes, make sure you are using whole canned tomatoes as I think it is key factor in making the dish the best it possible can be.
Nutritional Information
Spaghetti Pomodoro
Ingredients
- 3 Tbsp. Salt
- 28- oz. can whole peeled tomatoes
- 6 garlic cloves
- Extra-virgin olive oil
- Pinch of crushed red pepper flakes
- 1 cup Basil
- 1 lb. spaghetti
- 1 cup Parmesan finely grated
- 2 Tbsp. unsalted butter
Instructions
- Fill a large pot with two-thirds water and bring to a boil on high heat. Once you see the water starting to steam, add the salt. While you wait for the water to boil, start your sauce.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the garlic cloves (whole) and sauté for a couple minutes until fragrant and slightly brown on sides. Add crushed red pepper once garlic cloves are browned.
- On the side, separate the juices of the canned whole tomatoes by opening wholes and draining them in a colander (set the juices aside). Pour the whole tomatoes into the skillet with the garlic and olive oil. Cook until tomatoes are browned on sides and starting to caramelize (around 10 minutes). Once this step is done, add the remaining juices into the pan with the basil leaves and cook until sauce thickens.
- While the sauce is cooking, add pasta to the boiling water. Cook until al dente. Reserve some pasta water for later use.
- Transfer pasta from the pot into the skillet using tongs and allow the extra water to come with the pasta (do not drain!). You will continue to cook the pasta within the sauce. (Trust me, this will make all the difference.) Stir until each noodle is covered in sauce. If the texture gets too dry, you can always add from the reserved pasta water.
- Sprinkle the parmesan cheese and keep tossing constantly until it melts into the sauce.
- Remove pot from the heat and stir in the 2 tbsp of butter.
- Serve in individual plates or bowls. Garnish with additional torn basil leaves and grated parmesan cheese if desired.
I like it when folks come together and share views.
Great blog, continue the good work!
Thank you! 🙂