Spaghetti Pomodoro

The first pasta Pomodoro recipe was published by Ippolito Cavalcanti, a chef from Naples, in 1837. The recipe was published in the Neapolitan dialect. Here's the English translation. I tried to be as accurate as possible:

"Spaghetti al Pomodoro: when it is the season, you will take 6 pounds of tomatoes, cook them and mash them; then take 1 ounce of lard, or 2 tablespoons of oil, fry it with a head of garlic, and put it in the sauce. Boil 4 pounds of spaghetti, drain them when they are al dente, and throw them into the sauce; fill them with pepper, add salt, and you'll see what you eat."

This is the text of a recipe from 1837, and the recipe is so modern. Pasta Pomodoro was so loved at the time that it became a national dish in a few years (there was no TikTok back then, so news traveled slowly).

Like Ippolito, we generally don't add butter or parmesan cheese to the recipe.

However, it's commonly accepted to make a variation by adding grated or shaved parmesan cheese (we used dairy-free parmesan) and plenty of fresh basil leaves.

Spaghetti

We use "bronze cut" spaghetti for this tomato basil pasta recipe because they have a rugged surface that helps the sauce stick better to the pasta.

You can find bronze-cut spaghetti in most supermarkets these days. Also, we'd recommend using imported Italian pasta or at least pasta made with durum wheat semolina flour and water.

You can substitute bucatini, linguine, pici, or strongozzi for spaghetti. You can also use the sauce with angel hair pasta, but remember that that only takes a few minutes to cook.

Whole peeled canned tomatoes

San Marzano tomatoes (peeled whole and canned) are best for making spaghetti Pomodoro because they produce a thick and sweet sauce.

If you can't find San Marzano, go for generic whole-peeled canned tomatoes, preferably from an imported brand. Good ones are Mutti, Cento, or Cirio.

Fresh tomatoes

We like to mix canned tomatoes with fresh tomatoes, such as cherry tomatoes or plum tomatoes. They are easy to find, add sweetness, and make the sauce fresh and delicious.

Olive oil

Extra virgin olive oil is best because it has a richer and fruitier flavor, but regular olive oil works too.

Garlic

A couple of fresh garlic cloves are a must in pasta Pomodoro. You can add crushed cloves for a milder garlic flavor or finely minced cloves for a stronger flavor. Usually, the authentic Italian recipe calls for crushed garlic.

Generally, there's no onion in pasta Pomodoro; however, if you want to add it, feel free to do so.

Fresh basil

We like to add fresh basil to our spaghetti Pomodoro, although this is not always common in Italy.

Red pepper flakes

Red pepper flakes are optional. You can substitute fresh chilies, dried chilies, or cayenne pepper for red pepper flakes.

Salt and black pepper

Salt is necessary to cook the pasta (we recommend coarse sea salt for that) and to season the sauce (we recommend fine sea salt or kosher salt). We also add a few twists of freshly ground black pepper to the sauce.

Parmesan cheese and butter

Parmesan cheese and butter are optional and not included in the original recipe. You can add grated or shaved parmesan and a knob of butter.

For vegans, there are many dairy-free alternatives available these days; however, this spaghetti Pomodoro recipe is also delicious without any cheese or butter.

Boil the water

Start by boiling a large pot of water. Whilst the water gets to boiling temperature, prep the tomato sauce.

While the sauce simmer, add salt to the boiling water, add the pasta and cook it for 8 minutes. Set a timer.

Tip: we don't fully cook the pasta in water because we finish cooking it in the tomato sauce. This way, the pasta will leach some of its starch into the tomato sauce, making it super creamy.

Make pasta sauce

Cut the cherry tomatoes in half and set them aside.

To a dutch oven, large pan, or large skillet, add the olive oil, crushed or minced garlic, and chili flakes. Fry gently for one minute.

Add the tomatoes and cook on medium-high heat for 3 minutes, or until soft.

Add the canned tomatoes, salt, and black pepper, and crush all with a fork. Let the tomatoes simmer on medium heat while the pasta cooks, stir occasionally.

Add pasta to sauce

When the pasta is ready (after 8 minutes of boiling), reserve 2 cups of pasta water, drain the pasta and add it to the pan with the Pomodoro sauce. Add the fresh basil leaves.

Add one cup of the pasta water, and finish cooking the spaghetti with the sauce, stirring it gently until cooked al dente (about 4 minutes). If necessary, add more pasta water.

Serve spaghetti Pomodoro with a drizzle of olive oil, a pinch of red pepper flakes and some extra basil on top. You can transfer it to a serving bowl, or serve directly from the dutch oven.

Optionally, add some grated or shaved parmesan cheese (dairy-free cheese works too).

We recommend serving pasta Pomodoro with a side of leafy greens or veggies. Check out our:

• Simple side salad
• Italian salad
• Fennel and orange salad
• Steamed artichokes
• Cucumber and tomato salad
• Brussels sprout salad
• Roasted broccoli
• Roasted Brussels sprout
• Green beans salad

If you loved the simplicity of a bowl of this tomato basil pasta, you might also like these quick pasta recipes:

• Spaghetti Aglio e Olio
• Creamy mushroom pasta
• Rigatoni arrabbiata
• Penne all'arrabbiata
• Tofu pasta (pasta with tofu and tomato sauce)
• Lemon Pasta with spinach
• Pasta in spinach pesto
• Tofu meatballs with spaghetti

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