San Marzano tomatoes grow in volcanic Vesuvius soil, creating the only tomatoes legally allowed in authentic Neapolitan pomodoro.
Spaghetti al Pomodoro
Get ready to elevate your pasta night with this incredible Spaghetti al Pomodoro! Bursting with the rich flavors of ripe tomatoes and fragrant basil, this sauce is crafted using only the freshest ingredients and a touch of garlic for that extra zing. With a simple simmer and a sprinkle of Parmesan, you'll have a mouthwatering meal that feels like a warm hug on a plate!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
The Story
This Roman masterpiece wasn't born in Italy's countryside but in 1950s New York's Little Italy, where Neapolitan immigrants discovered American greenhouse tomatoes were sweeter than their beloved San Marzanos—they adapted by using mixed cherry varieties and extra basil to compensate for the missing volcanic soil minerality, accidentally creating what Romans now consider their most sacred pasta dish.
Regional Twist
In Naples' Quartieri Spagnoli district, they char the cherry tomatoes directly over flame before adding olive oil, then finish with torn buffalo mozzarella instead of Grana Padano for that proper Campanian swagger.
📝 Ingredients
Shopping List
- grana padano cheese (to taste)
- 200 g spaghetti
- 300 g tomatoes
Pantry Items
Amounts also listed in instructions below
- extra virgin olive oil (to taste)
- fresh basil (to taste)
- garlic cloves (to taste)
- sea salt (to taste)
👨🍳 Instructions
- 1
Infuse the extra virgin olive oil with the garlic by cooking it for about a minute.
- 2
Add the mixed cherry and baby plum tomatoes along with a good pinch of sea salt.
- 3
Tear fresh basil with your hands and add it to the mixture.
- 4
Add a touch of water, cover, and cook for about 5-10 minutes.
- 5
Place the garlic back into the sauce.
- 6
Cook the spaghetti in boiling water until al dente, then add it to the sauce.
- 7
Finish with pasta water, more olive oil, fresh basil, and Grana Padano cheese.
💡 Pro Tips
- ✓Cook garlic at 200-220°F (low-medium heat) to avoid burning - garlic becomes bitter at 285°F+ and releases harsh compounds that overpower the delicate tomato sauce.technique200-220°F
- ✓Reserve 1 cup of starchy pasta water before draining - the 1-2% starch content acts as a natural emulsifier to bind oil and tomato juices into a silky sauce.timing1 cup
- ✓Cook cherry tomatoes until they burst and release 60-70% of their juices (5-8 minutes) - this concentrates flavors while maintaining fresh acidity better than canned tomatoes.ingredient60-70% juice release
- ✓Finish pasta in the sauce for 1-2 minutes with heat on - this allows starches to absorb flavors while the pasta releases more starch to thicken the sauce naturally.technique1-2 minutes
- ✓Add pasta water gradually in 2-3 tablespoon increments while tossing - too much at once dilutes the sauce, while the right amount creates a glossy emulsion.technique2-3 tablespoons
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
San Marzano tomatoes grow in volcanic Vesuvius soil, creating the only tomatoes legally allowed in authentic Neapolitan pomodoro.
Spaghetti al Pomodoro
Get ready to elevate your pasta night with this incredible Spaghetti al Pomodoro! Bursting with the rich flavors of ripe tomatoes and fragrant basil, this sauce is crafted using only the freshest ingredients and a touch of garlic for that extra zing. With a simple simmer and a sprinkle of Parmesan, you'll have a mouthwatering meal that feels like a warm hug on a plate!
The Story
This Roman masterpiece wasn't born in Italy's countryside but in 1950s New York's Little Italy, where Neapolitan immigrants discovered American greenhouse tomatoes were sweeter than their beloved San Marzanos—they adapted by using mixed cherry varieties and extra basil to compensate for the missing volcanic soil minerality, accidentally creating what Romans now consider their most sacred pasta dish.
Regional Twist
In Naples' Quartieri Spagnoli district, they char the cherry tomatoes directly over flame before adding olive oil, then finish with torn buffalo mozzarella instead of Grana Padano for that proper Campanian swagger.
📝 Ingredients
Shopping List
- grana padano cheese (to taste)
- 200 g spaghetti
- 300 g tomatoes
Pantry Items
Amounts also listed in instructions below
- extra virgin olive oil (to taste)
- fresh basil (to taste)
- garlic cloves (to taste)
- sea salt (to taste)
👨🍳 Instructions
- 1
Infuse the extra virgin olive oil with the garlic by cooking it for about a minute.
- 2
Add the mixed cherry and baby plum tomatoes along with a good pinch of sea salt.
- 3
Tear fresh basil with your hands and add it to the mixture.
- 4
Add a touch of water, cover, and cook for about 5-10 minutes.
- 5
Place the garlic back into the sauce.
- 6
Cook the spaghetti in boiling water until al dente, then add it to the sauce.
- 7
Finish with pasta water, more olive oil, fresh basil, and Grana Padano cheese.
💡 Pro Tips
- ✓Cook garlic at 200-220°F (low-medium heat) to avoid burning - garlic becomes bitter at 285°F+ and releases harsh compounds that overpower the delicate tomato sauce.technique200-220°F
- ✓Reserve 1 cup of starchy pasta water before draining - the 1-2% starch content acts as a natural emulsifier to bind oil and tomato juices into a silky sauce.timing1 cup
- ✓Cook cherry tomatoes until they burst and release 60-70% of their juices (5-8 minutes) - this concentrates flavors while maintaining fresh acidity better than canned tomatoes.ingredient60-70% juice release
- ✓Finish pasta in the sauce for 1-2 minutes with heat on - this allows starches to absorb flavors while the pasta releases more starch to thicken the sauce naturally.technique1-2 minutes
- ✓Add pasta water gradually in 2-3 tablespoon increments while tossing - too much at once dilutes the sauce, while the right amount creates a glossy emulsion.technique2-3 tablespoons