Spaghetti al Pomodoro

Name: Spaghetti al Pomodoro
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 700 g ripe tomatoes; 3 garlic cloves; 1 handful basil; 4 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Spaghetti al Pomodoro finds its way to the Sunday tables of Italian homes, where simplicity is celebrated in the form of ripe tomatoes and fresh basil. This dish is a staple that marks the transition from a restful weekend to the week's beginning, offering comfort and familiarity. It's not about grand occasions but about the everyday joy of savoring seasonal ingredients with loved ones.

The true essence of Spaghetti al Pomodoro lies in its vibrant, uncomplicated flavors. The tomatoes should taste sun-kissed, with the olive oil adding a silken touch, while basil brings a fragrant freshness. This dish is a harmonious blend of sweetness and subtle spice from the garlic, leaving you satisfied yet longing for just one more forkful.

Ingredients

400 gspaghetti
700 gripe tomatoes
3garlic cloves
1 handfulbasil
4 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water, about 4 liters, and place it over high heat. Once the water reaches a rolling boil, add a generous amount of fine sea salt, roughly 1 tablespoon, to season the pasta as it cooks. This step ensures the spaghetti is flavorful from the inside out.
While the water is heating, prepare the tomatoes by scoring a small 'X' on the bottom of each. Blanch them in the boiling water for 30 seconds, then transfer to an ice bath to cool. Peel the skins off, chop the tomatoes into small chunks, and set them aside.
In a wide pan, heat 4 tablespoons of olive oil over medium heat. Add 3 peeled and lightly crushed garlic cloves to the oil, allowing them to infuse the oil with their aroma. Cook until the garlic is golden brown, then remove it to prevent bitterness.
Add the chopped tomatoes to the infused oil, stirring to combine. Cook the tomatoes over medium heat, gently breaking them down with a wooden spoon until they form a thick sauce, about 10 minutes. Taste and season with fine sea salt as needed to enhance the natural sweetness of the tomatoes.
Once the sauce is simmering, add the spaghetti to the boiling salted water. Cook the pasta until it is just shy of al dente, about 1 minute less than the package instructions suggest. Reserve a cup of the starchy pasta water before draining.
Transfer the drained spaghetti directly into the pan with the tomato sauce. Toss the pasta with the sauce over low heat, adding a splash of reserved pasta water to help the sauce adhere to the spaghetti. The pasta should be well-coated and glossy, with the sauce clinging to each strand.
Tear a handful of fresh basil leaves and add them to the pasta, stirring gently to release their fragrance. Serve the Spaghetti al Pomodoro hot, ensuring each portion is topped with a few basil leaves for a fresh finish.