Spaghetti Pomodoro

Raise your hand if you enjoy more of a fresh & light tomato sauce, than a heavy one in pasta!? I certainly do. Spaghetti Pomodoro is a very simply recipe everyone should learn how to make. You only need a few ingredients and it will leave you filling full and refreshed.

The freshness of the San Marzano tomatoes and basil in this recipe is what makes it such a good recipe for spring and summer. When I went to Italy one summer, I asked a chef at a restaurant what tomatoes he recommends using in spaghetti and he said San Marzano tomatoes! San Marzano tomatoes are iconic and they are KEY for the best tasting spaghetti.

Make this for your family one night or just for yourself! I say make it for yourself and enjoy the leftovers the next day. So grab your tomatoes, garlic, basil, and spaghetti and let's get cooking!

Yields: 2

Portion: 1 bowl

Prep time: 15 minutes (for the spaghetti to cook)

Total time: 20-25 minutes

This recipe is dairy free and vegan. (If you want to add fresh parmesan you definitely can, but to make it DF & vegan you can opt out)

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Ingredients:

½ lb of spaghetti

Diced San Marzano tomatoes (canned is fine)

3 TBSPs extra virgin olive oil (then more to garnish)

Salt

Fresh basil chiffonade to garnish and 3 whole leaves for the recipe

4 cloves of fresh garlic, minced

Grated parmigiano reggiano is optional

Freshly ground black pepper is optional

Maldon salt if you're feeling fancy to garnish

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Instructions:

1. First, grab a pot, fill it up with water and salt well. Once the water boils, add in your spaghetti. (Do NOT break the spaghetti in half, it's an Italian sin. Let the spaghetti warm up and it will all fit in the pot on its own)

2. As you allow the spaghetti to cook al dente, have your garlic cloves minced, your basil chiffonade, and your San Marzano tomatoes ready.

3. In a large frying pan on medium-high heat, add in 3 TBSPs of olive oil and add in the garlic. Once you can smell the garlic, add in about 20oz of the tomatoes. Stir well.

4. Pour in ½ cup of the pasta water. Stir well.

5. Salt well and add in 3 basil leaves. Stir and allow the tomatoes to cook for about 5-8 minutes.

6. Add in the spaghetti and stir for a minute or so, then it's ready to plate.

7. Add your desired amount of spaghetti onto a plate. Garnish with chiffonade basil and drizzle on extra olive oil.

8. If you want, feel free to garnish with grated parmigiano reggiano, Maldon salt, and freshly ground black pepper. Enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD