Recipe · Main course
Spaghetti al Pomodoro – with San Marzano tomatoes
Spaghetti al pomodoro show how much flavor a few good ingredients hold: tomatoes, olive oil, garlic and basil. The sauce simmers for only 20 minutes, and at the end the pasta is combined with the sauce in the pan.
Preparation
- Roughly crush the tomatoes by hand or with a fork and remove hard stem ends. Alternatively, run them briefly through a food mill.
- Warm the olive oil and garlic in a wide pot over low heat for 2–3 minutes, until the garlic is fragrant but not brown.
- Add the tomatoes and salt, bring to a boil and simmer gently, uncovered for 15–20 minutes, until the sauce has thickened slightly.
- Meanwhile, bring plenty of salted water to a boil and cook the spaghetti 1–2 minutes less than the package says. Set aside a cup of pasta water.
- Remove the garlic, tear half of the basil into the sauce and season to taste.
- Add the spaghetti directly to the sauce and toss for 1–2 minutes over medium heat, binding with a little pasta water if needed.
- Serve with a splash of raw olive oil and the remaining basil.
- Real San Marzano: Only tomatoes with the “San Marzano dell'Agro Sarnese-Nocerino PDO” seal come from the area of origin. Without the seal, they are other varieties of pelati, which can work well too.
- Balancing acidity: If the sauce tastes too sour, a small pinch of sugar helps. Often a longer cooking time is better.
- Olive oil: A simple oil is enough for cooking; it is best to drizzle the aromatic extra virgin olive oil raw over the finished plate.
- Basil late: Add it only at the end so the aroma stays fresh. Tear it with your hands rather than cutting it.
Useful extras
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San Marzano tomatoes (PDO)
The main ingredient. Look for the PDO seal and the ingredient list.
Extra virgin olive oil
For finishing at the table. Dark glass and a harvest date are good indicators.
Pasta di Gragnano (PGI)
Bronze-drawn spaghetti hold the sauce better.
Frequently asked questions
Can I use fresh tomatoes?
Yes, if they are fully ripe. Score the skin, blanch briefly, peel, and cook down a little longer, since fresh tomatoes contain more water.
Does cheese belong on spaghetti al pomodoro?
In many families, yes, for example Parmigiano Reggiano PDO or Pecorino. Purists keep the pasta cheese-free, so the tomato aroma takes center stage.
How long does the sugo keep?
About 3 to 4 days in the refrigerator in a clean, sealed jar. You can also freeze it in portions.
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