Ingredients:
- 1.5 – 2 lbs very ripe, flavorful tomatoes: Use the best tomatoes you can find. San Marzano, Roma, or vine-ripened varieties are excellent choices.
- 1/4 cup extra virgin olive oil: High-quality olive oil is essential.
- 1/2 medium onion, finely chopped: Adds a touch of sweetness.
- 3-4 garlic cloves, minced: Adjust to your garlic preference.
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup fresh basil leaves, torn
- 12 oz spaghetti
- Freshly grated Parmesan cheese (optional)
Instructions:
Prep the tomatoes:
- Score a shallow “X” at the bottom of each tomato.
- Blanch them in boiling water for 30-60 seconds until the skins start to loosen.
- Immediately transfer to an ice bath to stop the cooking.
- Peel off the skins, roughly chop, and set aside.
Start the sauce:
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add onion and sauté until softened and translucent, about 5 minutes.
- Stir in garlic and sauté until fragrant, about 30 seconds more.
Add Tomatoes and Seasonings:
- Stir in the chopped tomatoes and all their juices.
- Add salt, pepper, and a pinch of sugar (optional, helps balance acidity).
- Bring the sauce to a gentle simmer.
Simmer and Flavor:
- Reduce heat to low and simmer for 25-30 minutes, or until the sauce thickens and flavors meld. Use a spoon to break down larger tomato pieces.
- During the last 5 minutes, stir in the torn basil leaves.
Cook the Pasta:
- While the sauce simmers, boil a large pot of generously salted water.
- Cook the spaghetti according to package directions until al dente.
Combine the Sauce and Pasta:
- Reserve a cup of pasta water before draining.
- Add the drained spaghetti directly to the pan with the sauce. Toss to combine well, adding a splash of pasta water as needed to create a silky sauce that coats the pasta.
Finish and Serve:
- Season with additional salt and pepper to taste.
- Serve immediately with grated Parmesan cheese, if desired, and an extra drizzle of olive oil.
Tips:
- For extra richness: Stir in a couple of tablespoons of butter at the end of the cooking process.
- Make it your own: Feel free to add a pinch of red pepper flakes for a bit of heat.
- Use top-quality ingredients: The best tomatoes and olive oil will significantly impact the flavor of this sauce.
Enjoy your delicious and authentic Spaghetti al Pomodoro!
