The Only Spaghetti al Pomodoro Recipe You Need to Learn

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Bring a large pot of water to the boil, add 1 tablespoon of sea salt and let it dissolve.
2. Add the pasta and cook for about 13 minutes, or until al dente according to the package directions. Stir every 2 minutes so it doesn't stick.
3. Place a large saucepan over medium-low heat and add 4–6 tablespoons of extra virgin olive oil. Add the crushed garlic with a splash of tap water and cook for 30 seconds, until lightly golden and fragrant.
4. Add the halved cherry tomatoes and cook for 2–3 minutes, stirring gently until they soften and release their juices. Add a few basil leaves with the stalks and a splash of water if needed to prevent burning.
5. Remove the basil leaves and stalks. Blend the sauce with an immersion blender for about 20 seconds, just until the tomatoes break down and the sauce is thick and velvety.
6. Return the sauce to the pan over medium-low heat and cook for 1 minute.
7. Transfer the pasta straight from the pot to the pan with tongs, letting a little pasta water come with it. Stir, then turn off the heat.
8. Tear fresh basil leaves by hand and add them to the pan with black pepper, grated pecorino and a splash of pasta water. Toss until the pasta is glossy and evenly coated.

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

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