Spaghetti al Pomodoro

Ingredients

• 200 g spaghetti (Preferably high-quality bronze-drawn dry pasta)
• 300 g mixed cherry and baby plum tomatoes (A mix of red cherry tomatoes, baby plum tomatoes, and yellow datterino tomatoes; halved if large)
• 2 tbsp extra-virgin olive oil (Use the best-quality oil available, plus more for finishing if desired)
• 3 garlic cloves (Keep whole or lightly crushed so they can infuse the oil and be returned to the sauce)
• sea salt (A good pinch for the tomatoes, plus enough to season the pasta water)
• 10 g fresh basil (Use plenty; tear the leaves roughly by hand)
• water (A splash for the tomato pan and reserved pasta water for finishing)
• 20 g Grana Padano cheese (Finely grated, for finishing)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Prepare the tomatoes by halving any that are large; leave small tomatoes whole or halve them according to size.

2. 2

   While the water heats, warm the extra-virgin olive oil in a wide skillet over medium-low heat. Add the whole or lightly crushed garlic cloves and gently infuse the oil for about 1 minute maximum, until fragrant and softened but not browned. This gentle cooking makes the garlic sweet and creamy rather than harsh.

3. 3

   Add the mixed tomatoes to the skillet and season with a good pinch of sea salt. Toss to coat them in the garlic-infused oil.

4. 4

   Tear plenty of fresh basil leaves roughly with your hands and add them to the tomatoes. Stir gently until the basil becomes fragrant and the tomatoes begin to release their juices.

5. 5

   Add a small splash of water to the skillet, cover, and cook the tomatoes for 5–10 minutes, or until they are softened, juicy, and beginning to form a light sauce. Avoid cooking them until completely collapsed; the mixture should retain some color and freshness.

6. 6

   When the tomato sauce is nearly ready, return the garlic cloves to the skillet so their softened, sweet flavor is incorporated into the sauce.

7. 7

   Add the spaghetti to the boiling salted water and cook according to the package directions until al dente. Before draining, reserve a cupful of the pasta cooking water.

8. 8

   Drain the spaghetti and add it directly to the skillet with the tomatoes. Toss thoroughly over low heat so the pasta becomes coated with the tomato juices.

9. 9

   Add a splash of the reserved pasta water and continue tossing until the sauce turns glossy and clings to the spaghetti. Add more pasta water a little at a time only if needed to loosen the sauce.

10. 10

    Finish with a drizzle of extra-virgin olive oil, more fresh basil, and finely grated Grana Padano. Toss once more, taste for salt, and serve immediately.

Notes

Use the best-quality tomatoes, extra-virgin olive oil, and bronze-drawn pasta available. The original source does not specify exact amounts for the oil, basil, cheese, salt, or water, so those quantities are practical estimates. Serve immediately for the best texture.

Nutrition per serving

• main
• pasta
• vegetarian
• Italian
• summer
• quick
• stovetop
• fresh tomatoes