Spaghetti Pomodoro

Experience the authentic taste of Italy with our Spaghetti Pomodoro—a classic dish that showcases the beauty of simplicity. Made with perfectly al dente spaghetti, ripe tomatoes, fresh basil, and a touch of fragrant garlic sautéed in extra virgin olive oil, this recipe brings wholesome flavors to your table in just 30 minutes. The tomatoes are blanched and peeled for a silky, homemade sauce that clings to every strand of pasta, and a sprinkling of Parmigiano-Reggiano adds a creamy, savory finish. Ideal for weeknight dinners or as a centerpiece for a casual gathering, this easy-to-make dish is a celebration of fresh, seasonal ingredients. Serve with a crisp side salad or garlic bread for a meal that’s as comforting as it is delicious.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams spaghetti
• 800 grams ripe tomatoes
• 3 tablespoons extra virgin olive oil
• 3 units garlic cloves
• 20 grams fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 50 grams Parmigiano-Reggiano cheese (grated)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the spaghetti.

Step 2

While the spaghetti is cooking, prepare the sauce. Score the bottom of each tomato with a small 'X' using a paring knife.

Step 3

Bring a separate pot of water to a boil and blanch the tomatoes for 30 seconds. Remove them with a slotted spoon and place them in a bowl of ice water to cool. Peel the tomatoes and chop them into small pieces.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the garlic cloves, either finely minced or slightly smashed, and sauté until golden and fragrant, about 2 minutes. Be careful not to burn the garlic.

Step 5

Add the chopped tomatoes to the skillet along with a sprinkle of salt. Simmer the tomatoes for about 10 minutes, stirring occasionally, until they break down into a sauce.

Step 6

Tear the basil leaves into pieces and add them to the sauce. Season with the salt and black pepper to taste.

Step 7

Add the cooked spaghetti to the skillet with the sauce. Toss well to combine, adding reserved pasta water as needed to reach the desired consistency.

Step 8

Serve the spaghetti pomodoro immediately, topped with grated Parmigiano-Reggiano cheese and extra fresh basil if desired. Enjoy!

Nutrition Facts

Serving size	(1331.2g)

Amount per serving	% Daily Value*
Calories	1369.8

Total Fat 61.5g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat g
Cholesterol 40mg	0%
Sodium 3164.9mg	0%
Total Carbohydrate 159.2g	0%
Dietary Fiber 18.1g	0%
Total Sugars 24.5g
Protein 50.9g	0%

Vitamin D 0IU	0%
Calcium 724.9mg	0%
Iron 10.3mg	0%
Potassium 2236.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 14.6%

Carbs: 45.7%