Spaghetti Pomodoro
About the dish
Spaghetti Pomodoro is the simplest pasta dish and the hardest to do well. No technique to hide behind, no complexity to compensate for poor ingredients. What it demands is the best tinned tomatoes available, good olive oil, and the discipline not to overcomplicate it.
Ingredients for Spaghetti Pomodoro
- 320g / 11oz Spaghetti
- 400g / 14oz Tinned San Marzano tomatoes, whole
- 1 clove Garlic, peeled and left whole
- 15 tbsp Extra virgin olive oil
- Small bunch fresh basil
- Salt
Method for Spaghetti Pomodoro
- Cook the sauce
Warm three tablespoons of olive oil in a wide pan over medium heat. Add the whole garlic clove.
Cue: When it begins to sizzle gently, add the tomatoes and crush them roughly with a spoon.
Season with salt.
Cook for 20 minutes over medium heat, stirring occasionally.
Remove the garlic.
Cue: sauce is reduced, deep red, and olive oil has risen slightly to the surface. - Cook the pasta
Boil spaghetti in heavily salted water until two minutes from al dente. Reserve pasta water. - Finish
Add spaghetti to the sauce.
Toss over medium heat with a small splash of pasta water for 90 seconds.
Remove from heat.
Add remaining olive oil and fresh basil.
Toss once and serve.
Traditionally for Spaghetti Pomodoro
- The garlic is kept whole and removed. It perfumes without dominating
- A second addition of raw olive oil at the end is not a garnish but a flavour component
- San Marzano DOP tomatoes are the standard; the difference from ordinary tinned tomatoes is significant
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