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Easy Spaghetti al Pomodoro with Fresh Tomatoes is a simple pasta dish with the most basic ingredients. It will transport you back to Italy.

A bowl of spaghetti al pomodoro in a white bowl topped with fresh basil and parmesan cheese.

The first time I had Spaghetti al Pomodoro was in Manarola, located in the Cinque Terre region of Italy.

It was such a simple dish yet bursting in flavor – easily one of the best pasta dishes I’ve ever had!

At that moment, I told myself that when I returned home, I’d recreate this pasta. That was 7 years ago. Better late than never, right?

Here is Spaghetti al Pomodoro made with fresh tomatoes and garlic sauteed in lots of Extra Virgin Olive Oil.

Of course, I added a healthy twist and used whole-wheat spaghetti instead of white pasta, and it still tastes fantastic.

Top off the pasta with fresh basil and Parmigiano Reggiano (the real thing). I promise you that this dish will transport you back to Italy.

Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!

5 from 3 votes

Spaghetti al Pomodoro

Easy Spaghetti al Pomodoro with Fresh Tomatoes is a simple pasta dish with the most basic ingredients. It will transport you back to Italy.
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 6 servings

INGREDIENTS 

  • pot of boiling water
  • 1 pound organic whole wheat spaghetti
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp crushed red pepper
  • 5 cloves garlic, chopped
  • 2 fresh basil strands, for cooking
  • 2 pints cherry tomatoes, sliced in thirds (about 5 1/2 cups chopped tomatoes)
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup of strachy pasta water
  • 1/2 cup parmesan cheese
  • 20 leaves fresh basil, julienne
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INSTRUCTIONS 

  • Start by heating a pot of water.
    A red, round Dutch oven with an open lid sits on a black stovetop, ready for your easy Spaghetti al Pomodoro with fresh tomatoes.
  • You'll need 2 pints of tomatoes.
    Two cardboard boxes filled with vine-ripened organic red tomatoes, labeled Hungry Hollow, sit on a white surface with a tiled backsplash—perfect ingredients for an easy Spaghetti al Pomodoro with fresh tomatoes.
  • Slice the tomatoes in thirds, my cherry tomatoes were slightly bigger.
    Sliced red tomatoes and a knife rest on a wooden cutting board, ready for an easy spaghetti al pomodoro with fresh tomatoes.
  • That's a lot of tomatoes.
    A pile of freshly sliced red cherry tomatoes rests on a wooden cutting board, ready to elevate an easy Spaghetti al Pomodoro with their vibrant flavor.
  • Now chop the garlic and you'll need 2 strands of fresh basil.
    Chopped garlic and whole spinach rest on a wooden cutting board with a knife beside them, ready to elevate your easy Spaghetti al Pomodoro with fresh tomatoes.
  • Heat a skillet with extra virgin olive oil.
    A stainless steel frying pan with a layer of olive oil sits on a stovetop, perfectly reflecting light from above. Ideal for crafting easy Spaghetti al Pomodoro with fresh tomatoes, this kitchen essential makes cooking a breeze.
  • Once hot, add the garlic and crushed red pepper. Cook for less than a minute.
    Easy Spaghetti al Pomodoro comes to life as chopped garlic and red pepper flakes sizzle in olive oil in a stainless steel pan on the stove, infusing the air with fragrant anticipation while fresh tomatoes await their turn.
  • Now add the 2 strands of basil. Stir for a few seconds.
    A stainless steel pan on a stove contains olive oil, minced garlic, red pepper flakes, and fresh basil for an easy Spaghetti al Pomodoro with fresh tomatoes. A wooden spatula rests on the pans edge.
  • Add all the cherry tomatoes.
    A stainless steel pan on the stove brims with vibrant cherry tomatoes and greens, setting the stage for an easy Spaghetti al Pomodoro with Fresh Tomatoes.
  • Stir. Cook the tomatoes down for about 10 minutes.
    Chopped cherry tomatoes being stirred with a wooden spoon, creating an easy Spaghetti al Pomodoro. Fresh herbs sprinkle the top, adding flavor to this delightful dish.
  • Season the water with salt and add the spaghetti to the boiling water. Follow the instructions on the package and cook the pasta until al dente.
    Spaghetti is gently added to boiling water in a red pot on the stove, setting the stage for an easy Spaghetti al Pomodoro with fresh tomatoes.
  • In the meantime, grate the Parmigiano Reggiano and julienne the fresh basil leaves.
    Piles of shredded cheese and sliced fresh basil on a wooden cutting board set the stage for an easy Spaghetti al Pomodoro with fresh tomatoes, as a grater and a sink lie in the background.
  • Check on the pasta, should be done. Make sure you reserve some pasta water for later.
    Easy Spaghetti al Pomodoro: pasta boiling in a red pot on the stovetop, with some foam bubbling up as fresh tomatoes await their turn.
  • Check on the sauce, Remove the 2 strands of basil.
    A hand expertly adds a pepper to a skillet of Easy Spaghetti al Pomodoro with Fresh Tomatoes, stirring with a wooden spoon. In the background, pasta waits in a pot on the stove beside tongs, ready to complete this deliciously simple meal.
  • Add the spaghetti.
    Spaghetti being mixed with a fresh tomato sauce in a stainless steel pan on a stove, creating an easy Spaghetti al Pomodoro.
  • Add 1/4 cup of starchy pasta water. Toss.
    Hand pouring liquid into a pan of Easy Spaghetti al Pomodoro with Fresh Tomatoes on a stove, using a measuring cup. Wooden utensils are resting in the pasta.
  • Add Parmigiano Reggiano. Toss.
    Spaghetti al Pomodoro with fresh cherry tomatoes sizzles in a pan on the stove. Cheese is delicately sprinkled on top, while two wooden spoons rest enticingly in the mix, highlighting just how easy this delicious dish is to prepare.
  • Add fresh basil. Serve immediately.
    A pan of easy Spaghetti al Pomodoro with fresh tomatoes and basil, gently stirred with wooden utensils.

Nutrition

Calories: 408kcal | Carbohydrates: 64g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 451mg | Potassium: 533mg | Fiber: 1g | Sugar: 4g | Vitamin A: 974IU | Vitamin C: 37mg | Calcium: 155mg | Iron: 4mg

Additional Info

Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.


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