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Spaghetti al Pomodoro
Chef/Cook: Deborah Dal Fovo
Estimated Prep Time: 5 minutes
Estimated Cooking Time: 15 minutes
Yields 4 servings
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1 pound/455g spaghetti |
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4 tablespoons extra virgin olive oil, plus more for finishing |
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2 garlic cloves, crushed and peeled |
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1/8 teaspoon hot red pepper flakes (optional) |
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8 fresh basil leaves, wiped clean with a damp paper towel and torn in half |
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1 (28 ounce) can Italian San Marzano plum tomatoes, finely chopped or pureed in food mill |
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Freshly grated Parmigiano Reggiano or Grana Padano, plus more to garnish |
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Kosher salt to taste |
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Freshly ground black pepper to taste |
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Cutting board and chef’s knife |
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Large pasta pot with lid |
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Large skillet |
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Cooking tongs or mesh skimmer |
Place 5 quarts of water in a large pot, cover and bring to a boil over high heat.
While the water comes to a boil, begin the sauce. Heat the olive oil over medium heat in a skillet large enough to eventually hold all of the cooked spaghetti. Add the crushed garlic cloves and sauté until the garlic starts to color, 1 to 2 minutes. Add the hot pepper flakes and let sizzle in the hot oil for 30 seconds. Carefully add the tomatoes to avoid splattering and season lightly with salt and pepper. Add the torn basil and cook at a lively simmer, stirring occasionally, for 10 or more minutes while you cook the pasta.
Remove the lid from pot of boiling water and generously salt the water with a handful of kosher salt. When the water returns to a vigorous boil, add all the spaghetti at once and stir well with tongs or a wooden fork to separate the pasta strands and avoid sticking. Cook the spaghetti until “al dente”, tender yet firm to the bite (usually 1 to 2 minutes less than package instructions). Avoid overcooking the pasta, as it will continue to cook in the sauce for another minute.
Using tongs or a mesh skimmer, lift the pasta out of the pot, allowing any excess water to drain back into the pot, and place directly into the simmering tomato sauce in the skillet. Raise the heat to medium-high and gently toss the pasta for about 1 minute, lifting and separating the spaghetti to evenly coat with sauce and adding a little pasta cooking water if needed to maintain moistness. Remove from heat and add the grated cheese. Toss well until the cheese is completely melted. Serve garnished with a sprinkling of grated cheese and enjoy immediately.
Buon appetito!
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