Spaghetti al Pomodoro

Ingredients

• 200 g spaghetti
• 1 can (400 g) crushed tomatoes (or passata)
• 2 cloves garlic, whole and lightly crushed
• 3 tbsp extra virgin olive oil (plus extra for serving)
• 1/2 tsp salt (plus more for pasta water)
• A handful of fresh basil leaves (or 1/2 tsp dried oregano)
• 1/4 tsp black pepper
• A pinch of sugar (only if the tomatoes are acidic)
• Grated Parmesan cheese

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Instructions

1. Cook the pasta

1. Bring a large pot of well-salted water to a boil (it should taste like the sea).
2. Add the spaghetti.
3. Cook 1 minute less than the package directions — it finishes in the sauce.

2. Make the sauce

1. While the pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat.
2. Add the whole crushed garlic cloves.
3. Cook for 2–3 minutes until golden and fragrant — don’t let them brown or burn.
4. Remove and discard the garlic. You’ve now got garlic-infused oil.
5. Pour in the crushed tomatoes.
6. Add salt, pepper, and a pinch of sugar if needed.
7. Simmer for 10–12 minutes over medium-low heat until the sauce thickens slightly.
8. Tear in most of the basil leaves, reserving a few for garnish.

3. Combine

1. Reserve 1/2 cup pasta water before draining.
2. Drain the spaghetti (don’t rinse it).
3. Add the spaghetti to the sauce.
4. Toss vigorously over medium heat for 1–2 minutes, adding splashes of pasta water as needed.
5. The sauce should cling to every strand — not sit in a pool at the bottom.
6. The starch in the pasta water emulsifies with the oil and creates a silky coating.

4. Serve

1. Divide between two bowls.
2. Drizzle with good olive oil.
3. Top with grated Parmesan and the reserved basil leaves.
4. A crack of black pepper on top.

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Tips

• Garlic-infused oil is the base. Frying garlic in oil and removing it is the classic technique. The oil carries the flavor through the whole dish without raw garlic bits.
• Finish the pasta in the sauce. This is the most important step. The pasta absorbs the sauce in that final minute, and the starch from the pasta water binds everything together.
• Save pasta water. Always. It’s liquid gold for adjusting consistency.
• Less is more. This dish has 5 ingredients. Use good olive oil, good tomatoes, and good Parmesan — quality matters when there’s nowhere to hide.

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Variations

Variation	Change	Notes
With fresh tomatoes	Use 500 g ripe tomatoes, diced, instead of canned	Best in summer when tomatoes are peak
Arrabbiata	Add 1/2 tsp chili flakes with the garlic	Spicy kick
With mozzarella	Tear fresh mozzarella over the top at the end	Capri-style, melty and indulgent
With tuna	Add 1 can drained tuna with the tomatoes	Protein boost, pantry-friendly
With basil pesto	Stir in 1 tbsp pesto at the end	Extra herby and fragrant

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Result

A perfectly slick, silky tangle of spaghetti coated in a sweet, garlicky tomato sauce with fresh basil and a shower of Parmesan. The simplest pasta there is — and maybe the best.