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Pasta al Pomodoro
A classic Italian dish featuring spaghetti tossed in a fresh, vibrant tomato sauce, highlighted by garlic and fresh basil. This dish celebrates simplicity and the quality of its ingredients, making it a staple in Italian cuisine.
Ingredients
- Spaghetti
- 400 grams
- Olive oil
- 4 tablespoons
- Garlic
- 3 cloves, minced
- Canned whole tomatoes
- 800 grams, crushed (or use fresh ripe tomatoes)
- Fresh basil leaves
- 1/2 cup, chopped
- Salt
- to taste
- Black pepper
- to taste
- Parmesan cheese
- 1/2 cup, grated (for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Add the crushed tomatoes to the skillet and stir well. Season with salt and black pepper. Simmer the sauce for about 15 minutes, allowing it to thicken slightly.
- Add the cooked spaghetti to the sauce, tossing to coat evenly. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
- Stir in the chopped basil, cooking for an additional minute.
- Serve hot, garnished with grated Parmesan cheese and extra basil if desired.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 10 minutes Cook Time: 20 minutes Calories: 520 Fat: 18g Carbs: 70g Protein: 15g Sodium: 500mg Sugar: 6g
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