How to make Spaghetti al Pomodoro e Basilico

Why cooks start here

Spaghetti al Pomodoro e Basilico is cooked the way Campania cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Spaghetti al Pomodoro e Basilico is a beloved staple from Campania, celebrated for its simplicity and vibrant flavors. In this home-style rendition, the dish is crafted with an abundance of rich olive oil, a touch of hand-judged salt, and a carefree approach to plating. It's a comforting meal, often enjoyed at leisurely lunches or casual dinners, embodying the unpretentious spirit of Italian family cooking. The taste is a harmonious blend of sweet San Marzano tomatoes and fragrant basil, kissed by the warmth of garlic. The spaghetti is coated in a silky sauce, each bite offering a burst of freshness and a gentle richness. It's a dish that invites you to savor every mouthful, true to its regional roots.