Spaghetti al Pomodoro: The Authentic Italian Recipe

Name: Spaghetti al Pomodoro: The Authentic Italian Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 360 g of Spaghetti; 800 g of Crushed Tomatoes; 1 Shallots; 1 clove of Garlic; q.b. of Extra Virgin Olive Oil; q.b. of Basil; q.b. of Table Salt; q.b. of Black Pepper; q.b. of White Sugar

Spaghetti al Pomodoro is a timeless classic of Italian cuisine made with simple, humble ingredients like tomatoes, olive oil, and basil. This pasta dish is loved by everyone, both adults and children, and is perfect for any occasion.

Recipe Spaghetti al Pomodoro: The Authentic Italian Recipe

Difficulty Easy
Preparation 30 minutes
Cooking 30 minutes
Servings for 4 servings

Spaghetti with Tomato Sauce stands as Italy’s undisputed culinary symbol – a beloved first course enjoyed across generations. This foundational recipe, often referred to as Spaghetti with Tomato and Basil, combines the essential elements of Mediterranean cuisine: ripe tomatoes (fresh or preserved), extra virgin olive oil, aromatic basil, and perfectly cooked pasta.

While traditionally made with spaghetti, this versatile sauce pairs beautifully with any pasta shape. The recipe accommodates various tomato preparations – use fresh summer tomatoes when in season (peeled and seeded), canned whole San Marzano tomatoes for winter versions, or passata (strained tomato puree) for convenience.

Cultural context: Many Italians consider this their first childhood dish during weaning stages. Authentic versions typically omit onions unless making a Neapolitan-style sauce. While some regions add grated Parmigiano-Reggiano, purists prefer letting the tomato flavor shine through.

Ingredients for 4 servings

360 g of Spaghetti
800 g of Crushed Tomatoes
1 Shallots
1 clove of Garlic
q.b. of Extra Virgin Olive Oil
q.b. of Basil
q.b. of Table Salt
q.b. of Black Pepper
q.b. of White Sugar

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Method

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To prepare Spaghetti with Tomato Sauce, start by finely chopping the shallot and sautéing it in a pan with a drizzle of olive oil and a clove of garlic. Then add the tomato pulp, season with salt and pepper, add a pinch of granulated sugar, and let it simmer over low heat for 30-40 minutes.
After the cooking time, tear a few basil leaves, add them to the sauce, stir and let it rest. Cook the spaghetti in plenty of salted water according to package instructions, drain them al dente, transfer to the pan with the sauce, turn the heat back on and toss for a few moments to properly combine all ingredients.
Once ready, serve your Spaghetti with Tomato Sauce hot, topped with freshly grated Grana Padano or Parmesan cheese. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can substitute Crushed Tomatoes with Tomato Puree or Whole Peeled Tomatoes. If using Whole Peeled Tomatoes, you can either pass the sauce through a food mill before using it or simply crush them with a fork. For an extra kick, you can add chopped chili pepper to the sauce or a few drops of chili-infused oil.

Tips

We recommend always using a pinch of sugar when preparing tomato-based sauces, as it helps reduce acidity and prevents heartburn or acid reflux. Basil leaves should always be torn before adding them to the sauce to release their full aroma and flavor.

Storage

Spaghetti with Tomato Sauce can be stored in the refrigerator for up to 1 day and can be reheated in the microwave or in a pan with a drizzle of olive oil.