Best Spaghetti Pomodoro Recipe with Fresh Tomato

By No Recipes · 30 min

Ingredients

Instructions

1. Bring 6 cups of water to a boil in a wide pot, add 1 teaspoon of salt, then add 270 g spaghetti and cook for 1 minute less than the package directions.
2. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat, add 12 g minced garlic and half of the 20 g basil, and sauté until the garlic is fragrant and the basil is bright green.
3. Add 450 g roughly chopped tomatoes with their juices and 1/2 teaspoon salt, and cook at a full boil until the tomato pieces break down into a sauce.
4. Lower the heat and keep the sauce simmering while the pasta finishes cooking.
5. Transfer the drained pasta straight into the sauce with tongs, add a few ladles of pasta water, and finish cooking in the sauce, adding more water as needed until it reaches your preferred doneness.
6. Toss in the remaining basil to finish.

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