Preparing Spaghetti Pomodoro

by all Italian Pasta
12 November 2021






Serves 4 people

  • Spaghetti 320 g. (11,28 oz.)
  • Extra Virgin Olive Oil 30 g. (1,06 oz.)
  • Basil to taste (just enough)
  • Peeled Tomatoes 800 g. (28,22 oz.)
  • 1 Garlic Clove 
  • Salt to taste (just enough)


To prepare spaghetti pomodoro, start with the sauce. In a pan, pour the extra virgin olive oil together with the peeled and halved garlic clove; remove the core for a more delicate scent. Cook over high heat for 2 minutes, add the peeled tomatoes and season with salt.

Cover with a lid and cook for at least 1 hour over very low heat: the sauce should simmer gently. Stir occasionally. After the allotted time, remove the garlic and strain the tomatoes through a vegetable mill to create a smooth, homogeneous puree. Transfer the sauce back to the pan, turn the heat on very low and add the basil leaves. After a few minutes you can turn off the heat and keep the sauce warm. Now cook the pasta in plenty of salted, boiling water. Drain the spaghetti al dente directly into the sauce and stir for a few moments over high heat to dress the pasta thoroughly. Your spaghetti with tomato sauce is ready, just serve and garnish with fresh basil to taste!