Pasta Pomodoro
Servings: 4 people
- 12 ounces (300 grams) spaghetti or another pasta shape / cooked in 3 quarts/12 cups/3 Liters water and 1½ tablespoons/21 grams sea salt.
For the pasta sauce
- 3 tablespoons (60 grams) extra virgin olive oil
- 2 cloves garlic grated
- ¼ teaspoon red pepper flakes more or less to taste
- 10 ounces (200 grams) cherry tomatoes halved
- 1 large can (28 ounces) (400 grams) whole peeled tomatoes best if San Marzano
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 15 leaves basil
- 1 cup fresh mozzarella balls the small ones
- 2 cups baby spinach
- MAKE SAUCE: Cut 10 ounces cherry tomatoes in half and set them aside.Heat 3 tablespoons extra virgin olive oil in a large skillet or Dutch oven.Add 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes, and sauté for 1 minute.Add the halved cherry tomatoes, 1 teaspoon salt, ⅛ teaspoon black pepper, and sauté on medium-high heat for 4 minutes.Add 1 large can (28 ounces) whole peeled tomatoes and simmer for 15 minutes while you cook the pasta.Stir occasionally and crush the tomatoes with a wooden spoon.
- COOK PASTA: Cook 12 ounces spaghetti in a large pot of salted boiling water as per package instructions, minus 3 minutes.Reserve one cup of pasta cooking water, drain the pasta, and add it to the pot with the tomato sauce.Add 15 leaves basil (chopped) and cook the pasta in the sauce for 2 to 3 minutes or until cooked with a bite (al dente). Stir often.Add some of the reserved pasta water if the sauce is too thick.
- SERVES WELL WITH: Turn the heat off, and then, optionally, add 1 cup fresh mozzarella balls or grated parmesan cheese and 2 cups baby spinach (or more).Serve spaghetti al pomodoro with a drizzle of extra virgin olive oil and some basil or spinach on top.
Nutrition information is for 1 large portion of pasta out of 4 portions with mozzarella balls and spinach.
TIP
Taste the sauce before adding the pasta. If it's too sour and acidic, you can add 1 - 2 teaspoons of sugar.
SUBSTITUTIONS
Spaghetti: you can use any Italian pasta, from linguine and bucatini to penne and rigatoni.
Canned whole peeled tomatoes: San Marzano are best. Substitute tomato passata or tomato puree for whole peeled tomatoes.
Fresh basil: Substitute dried oregano.
STORAGE
Refrigerator: Keep leftovers in an airtight container in the fridge for 3 days.
Reheat: Warm leftover pasta pomodoro in the microwave for 2 minutes. Alternatively, sauté on a skillet for a couple of minutes with a tablespoon of olive oil.
