Spaghetti al Pomodoro – a simple pasta dish that will transport you back to Italy.

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

It was such a simple dish, yet bursting in flavor and easily the best pasta dish I ever had!

In that moment I told myself that when I return home, I’ll 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, it still tastes amazing.

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

This recipe is:

Whole Wheat
Vegetarian
Only 6 Ingredients
Made with Fresh Ingredients
30 Minutes to Prepare
Incredibly Flavorful

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Spaghetti al Pomodoro (whole wheat, vegetarian)

A simple dish made with fresh ingredients that will transport you back to Italy.

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Course Pasta

Cuisine Italian

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

Servings 4 -5 servings

Author Nisha @ honeywhatscooking

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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 Parmigiano Reggiano
• 20 leaves fresh basil julienne

Instructions

• Start by heating a pot of water.</br></br>
  
• You'll need 2 pints of tomatoes.</br></br>
  
• Slice the tomatoes in thirds, my cherry tomatoes were slightly bigger.</br></br>
  
• That's a lot of tomatoes.</br></br>
  
• Now chop the garlic and you'll need 2 strands of fresh basil.</br></br>
  
• Heat a skillet with extra virgin olive oil.</br></br>
  
• Once hot, add the garlic and crushed red pepper. Cook for less than a minute.</br></br>
  
• Now add the 2 strands of basil. Stir for a few seconds.</br></br>
  
• Add all the cherry tomatoes.</br></br>
  
• Stir. Cook the tomatoes down for about 10 minutes.</br></br>
  
• 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.</br></br>
  
• In the meantime, grate the Parmigiano Reggiano and julienne the fresh basil leaves.</br></br>
  
• Check on the pasta, should be done. Make sure you reserve some pasta water for later.</br></br>
  
• Check on the sauce, Remove the 2 strands of basil.</br></br>
  
• Add the spaghetti.</br></br>
  
• Add 1/4 cup of starchy pasta water. Toss.</br></br>
  
• Add Parmigiano Reggiano. Toss.</br></br>
  
• Add fresh basil. Serve immediately.</br></br>
  

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