Spaghetti al Pomodoro
A simple tomato pasta where good olive oil, garlic and basil do the quiet work.
Ingredients
- 400 g spaghetti
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 can (800 g) whole peeled tomatoes, crushed by hand
- 1/2 tsp fine salt, plus more for pasta water
- Pinch of red pepper flakes (optional)
- 1 small handful fresh basil leaves
- Freshly grated Parmesan, to serve
Method
- Bring a large pot of well-salted water to a boil. Cook spaghetti until just shy of al dente; reserve 1 cup pasta water.
- Meanwhile, warm olive oil and garlic in a wide pan over medium-low heat until fragrant but not browned.
- Add tomatoes, salt and pepper flakes. Simmer gently for 15-20 minutes, stirring occasionally.
- Transfer the pasta to the sauce with a splash of pasta water. Toss until glossy and finish cooking for 1-2 minutes.
- Tear in basil and serve with Parmesan and a little extra olive oil.
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