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Easy Spaghetti al Pomodoro (Spaghetti with Tomatoes)

Add Basil to Spaghetti al Pomodoro

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.

Spaghetti al Pomodoro topped with basil
Spaghetti al Pomodoro topped with basil

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.

Cherry tomatoes in pan with olive oil, garlic, salt and pepper
Cherry tomatoes in pan with olive oil, garlic, salt and pepper

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.

Cherry tomatoes breaking down into sauce
Cherry tomatoes breaking down into sauce

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.

Cooking Method , ,
Courses
Difficulty Beginner
Time
Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins
Servings 1
Best Season Suitable throughout the year
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
  • 80 g Spaghetti (Or other pasta; for thick tubular pasta, use 65-70g instead)
  • 160 g Cherry Tomatoes, ripe (Or canned/jarred tomatoes)
  • 1 clove Garlic, crushed
  • 2 tbsp Olive Oil
  • 2-3 tbsp Basil, chopped
  • 1/4 tsp Salt, Pepper
  • Pecorino Romano (Optional, topping)
Instructions
    Make the Sauce
  1. 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.

  2. 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.

  3. 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.

  4. Add tomatoes, salt and pepper to olive oil

    Let cook for 2-3 minutes untouched. Stir and let sit again for 2-3 minutes.

  5. 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.

  6. 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.

  7. 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.

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