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