During the peak of tomato season, this is one of my favorite Italian dishes. Spaghetti al Pomodoro, or Spaghetti with Tomatoes, is one of the top easy spaghetti recipe I know of.
With just a minimum of four ingredients, one pan for the sauce and one for the pasta, this simple dish is ready in under 15 minutes.
Want small-batch spaghetti? Easy! This recipe is set to a default of 1 serving. Simply multiply by how many servings you want to cook.
Don’t have spaghetti? I use whatever pasta I have. No fresh tomatoes? Use jarred/canned ones.
4 Basic Ingredients and 15 Minutes
Simple, basic ingredients turn into a masterpiece of rich flavors and contrasting textures.
You’ll need a minimum of 4 basic ingredients for the sauce: cherry tomatoes, olive oil, garlic, and basil.
(Plus, salt/pepper and Pecorino Romano cheese, if you like)
If you do not have the best tomatoes or they aren’t in season, canned tomatoes work just fine. I always try to find really good quality ones, since the dish is so simple.
Slice the tomatoes, add them to your garlic-infused olive oil and cook for about 10 minutes. The tomatoes burst and as you stir, emulsify with the olive oil creating a smooth yet chunky sauce. I cook the spaghetti at the same time in a separate pot.
A little pasta water is added at the end (as is typical with pasta dishes). As a result, this will thin out the sauce (while still remaining creamy) and help your sauce cling to your spaghetti. Chopped basil adds a wonderful fragrance before serving.
Fun Fact!
My husband was never a fan of spaghetti, because he was used to the basic jarred “bolognese” or spaghetti sauce. When I first made this dish, he was skeptical but quickly fell in love with the simplicity, flavor and lightness of the dish.
Now, whenever I see fresh, flavorful tomatoes, I get excited to try them with this dish. Trying different varieties, or mixing them, is also a great way to change things up! In truth, nothing beats an easy spaghetti recipe for a quick lunch or dinner.
Easy Spaghetti al Pomodoro (Spaghetti with Tomatoes)
Description
Plump ripe cherry tomatoes (or jarred) are added to garlic-infused olive oil to create a super easy creamy, textured sauce for spaghetti.
The sauce is cooked for about 10 minutes while the spaghetti cooks in a separate pot. Combine them at the end with a little pasta water and infuse with chopped basil for a quick and delicious meal.
To make this easier to multiply, the default serving is 1 (per person).
Ingredients
Spaghetti al Pomodoro
Instructions
Make the Sauce
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Cook desired amount of spaghetti (80g per person) in salted water al dente according to package instructions
Al dente pasta should have a very, very slight bite. It will finish cooking in your sauce later.
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Slice cherry tomatoes in half
If tomatoes aren't large enough to cut in half, skip this step. They should gently burst open while cooking.
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Heat olive oil on medium heat and add crushed garlic for 30-60 seconds
Don't let the garlic brown. It will add bitter/burnt notes.
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Add tomatoes, salt and pepper to olive oil
Let cook for 2-3 minutes untouched. Stir and let sit again for 2-3 minutes.
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Continue to cook tomatoes until they break down and a somewhat creamy yet chunky sauce forms. Keep warm.
If you want the sauce to be smoother, you can mash the tomatoes with a fork or masher.
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Add cooked spaghetti to sauce, with a little (about 2 TBS or so) pasta water. Stir.
It's easier to stir with tongs or a fork. Add enough pasta water depending on your preference. You may need to add salt accordingly.
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Add chopped basil and stir. Serve and top with Pecorino Romano, if desired, or freshly cracked black pepper or flaky salt.
Recipe Notes
- If your tomatoes aren't very sweet, a touch of sugar in the beginning of cooking will add some sweetness and enhance the flavor of the tomatoes.
