How to Make SPAGHETTI with TOMATO SAUCE Like an Italian (Spaghetti al Pomodoro)

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Halve the cherry tomatoes after removing the stems.
2. Pour the olive oil into a large pan and add the crushed garlic.
3. Add the tomatoes with a generous amount of salt and pepper. Cook on medium-low heat, stirring constantly, until the juices release.
4. Tear the basil, stalk included, into pieces, add to the pan and stir to infuse. After about ten minutes, remove the basil and blend the sauce in a blender for about 20 seconds.
5. Bring 5 L of water to a boil in a large pot and add the rock salt. Add the spaghetti and cook for 13 minutes, or according to package directions for al dente.
6. While the pasta cooks, return the blended sauce to the pan on low heat. Add small pieces of fresh basil and stir occasionally.
7. When the pasta is nearly cooked, reserve a mug of pasta water. Transfer the pasta to the sauce with tongs, mix so the sauce coats it, adding a little pasta water as needed.
8. Finish with a drizzle of olive oil and fresh basil. Add grated Pecorino Romano if you like.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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