Spaghetti al Pomodoro e Basilico: A Taste of Italy

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Spaghetti al Pomodoro e Basilico

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Course Main Course

Cuisine Italian

Equipment

• Large pot
• Strainer
• Frying pan
• Wooden spoon
• Chef's knife
• Cutting board

Ingredients

  

• 400 g spaghetti or any pasta of your choice
• 500 g ripe tomatoes or 1 can of whole tomatoes
• 4 cloves of garlic minced
• 1 small onion finely chopped
• Fresh basil leaves about 20 leaves, plus more for garnish
• 4 tablespoons extra virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Parmesan cheese optional, for serving

Instructions

 

• Cook the Spaghetti:
• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (usually about 8-10 minutes). Stir occasionally to prevent sticking.
• Prepare the Sauce:
• While the pasta cooks, heat the olive oil in a frying pan over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes). Then, add the minced garlic and sauté for an additional minute until fragrant.
• Add the Tomatoes:
• If using fresh tomatoes, chop them into small pieces. Add them to the frying pan, season with salt and pepper, and let simmer for about 10 minutes until the tomatoes soften and break down. If using canned tomatoes, crush them with your hands and add them to the pan. Let them cook down as well.
• Mix in Basil:
• Tear half of the basil leaves and stir them into the sauce. Let it simmer for another minute or two. Taste and adjust seasoning as necessary.
• Combine Pasta and Sauce:
• Once the spaghetti is cooked, reserve about 1 cup of the pasta water, then drain the spaghetti. Add the pasta to the sauce and toss well to combine. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
• Serve:
• Plate the spaghetti and garnish with fresh basil leaves and a drizzle of olive oil. Top with grated Parmesan cheese if desired.

So, let me show you how I make this delightful dish, based on my overall experience. Spaghetti al Pomodoro e Basilico is a classic Italian dish that’s simple yet bursting with flavor. This recipe brings together fresh tomatoes, fragrant basil, and perfectly cooked spaghetti. It’s one of those meals that feels special but is surprisingly easy to whip up, even for those who are just starting their cooking journey.

Notes on What to Expect

Expect a light and fresh pasta dish that sings of summer, with the sweet and savory notes from the tomatoes and the aromatic quality of the basil. The balance of flavors makes this dish a staple in Italian cuisine, perfect for a quick weeknight dinner or a gathering with friends.

Spaghetti al Pomodoro e Basilico is a testament to the beauty of Italian cooking simple ingredients that come together to create something magical. So, grab your ingredients and get cooking. You’re just a few steps away from a delicious plate of pasta that’s sure to impress.

Meal Facts

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 5 minutes (optional)
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: $10-$15 (depending on ingredient quality)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large pot
  • Strainer
  • Frying pan
  • Wooden spoon
  • Chef’s knife
  • Cutting board

Check out the right equipment and Ingredients that you need for making  Spaghetti al Pomodoro e Basilico   here

Ingredients

• 400g spaghetti (or any pasta of your choice)
• 500g ripe tomatoes (or 1 can of whole tomatoes)
• 4 cloves of garlic, minced
• 1 small onion, finely chopped
• Fresh basil leaves (about 20 leaves, plus more for garnish)
• 4 tablespoons extra virgin olive oil
• Salt (to taste)
• Freshly ground black pepper (to taste)
• Parmesan cheese (optional, for serving). Check out the right equipment and Ingredients that you need for making  Spaghetti al Pomodoro e Basilico   here

Method

1. Cook the Spaghetti:
   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (usually about 8-10 minutes). Stir occasionally to prevent sticking.
2. Prepare the Sauce:
   While the pasta cooks, heat the olive oil in a frying pan over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes). Then, add the minced garlic and sauté for an additional minute until fragrant.
3. Add the Tomatoes:
   If using fresh tomatoes, chop them into small pieces. Add them to the frying pan, season with salt and pepper, and let simmer for about 10 minutes until the tomatoes soften and break down. If using canned tomatoes, crush them with your hands and add them to the pan. Let them cook down as well.
4. Mix in Basil:
   Tear half of the basil leaves and stir them into the sauce. Let it simmer for another minute or two. Taste and adjust seasoning as necessary.
5. Combine Pasta and Sauce:
   Once the spaghetti is cooked, reserve about 1 cup of the pasta water, then drain the spaghetti. Add the pasta to the sauce and toss well to combine. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
6. Serve:
   Plate the spaghetti and garnish with fresh basil leaves and a drizzle of olive oil. Top with grated Parmesan cheese if desired. Check out the right equipment and Ingredients that you need for making  Spaghetti al Pomodoro e Basilico   here

Variations

• Add Protein: Include grilled chicken, shrimp, or sautéed mushrooms for added protein.
• Vegetarian Option: You can add seasonal vegetables like zucchini or bell peppers to the sauce for extra nutrition.
• Gluten-Free: Use gluten-free spaghetti or your favorite pasta substitute, such as zucchini noodles or chickpea pasta.

Tips and Substitutions

• Fresh Tomatoes vs. Canned: Fresh tomatoes are delicious in season, but canned tomatoes are a great alternative year-round.
• Olive Oil Quality: Using high-quality extra virgin olive oil can enhance the flavor significantly.
• Herbs: If you don’t have fresh basil, dried basil can work in a pinch, but use about one-third of the amount since it’s more concentrated. Check out the right equipment and Ingredients that you need for making  Spaghetti al Pomodoro e Basilico   here

Nutritional Information (per serving)

• Calories: 350
• Protein: 10g
• Carbohydrates: 58g
• Fat: 10g
• Fiber: 3g
• Sodium: 200mg

Troubleshooting Tips

• Too Salty: If the sauce turns out too salty, add a pinch of sugar to balance the flavors.
• Overcooked Pasta: If the spaghetti is overcooked, you can still salvage it by mixing it with the sauce to prevent it from getting mushy. Consider adding a bit more sauce or some reserved pasta water to help.