Spaghetti Pomodoro is what happens when five pantry staples meet technique that actually matters.
This is the weeknight pasta that converts skeptics. No long ingredient list, no jarred shortcuts—just canned tomatoes, garlic, olive oil, basil, and Parmesan working together the way they were meant to. The move: draining and browning the tomatoes before adding their juices back concentrates sweetness, while finishing the pasta directly in the sauce with starchy pasta water creates that glossy, emulsified pomodoro that clings to every strand. A knob of butter and fresh Parmesan add richness without masking the tomatoes' vibrant flavor.
🍴 INGREDIENTS: • 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt, plus more • 1 (28-oz.) can whole peeled tomatoes • 4 garlic cloves, unpeeled • 3 Tbsp. extra-virgin olive oil; plus more for serving (optional) • Pinch of crushed red pepper flakes; plus more for serving (optional) • 3 sprigs basil, plus leaves for serving • 1 lb. spaghetti or other dried pasta • 2 oz. Parmesan, finely grated (about 1 cup), divided • 2 Tbsp. unsalted butter
🥄 METHOD: 1. Fill a large pot two thirds full with water and bring to a boil, adding 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt as soon as water starts to steam. 2. Drain one 28-oz. can whole peeled tomatoes in a colander set over a medium bowl. Poke a hole in each tomato with your finger and shake to drain juices and seeds from inside tomatoes into bowl. Set drained tomatoes and collected juices aside separately. 3. Smash 4 garlic cloves, unpeeled, with the flat side of a chef's knife, to break into smaller pieces; remove and discard skins. 4. Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or large high-sided skillet over medium. Cook garlic, stirring often with a wooden spoon, until golden, about 3 minutes. 5. Stir in a pinch of crushed red pepper flakes, then add reserved tomatoes and increase heat to medium-high. Cook, stirring occasionally with a wooden spoon, until tomatoes have darkened in color, browned in spots, and are starting to soften and break up, 6–8 minutes. Smash with spoon to form a coarse paste. 6. Stir in reserved tomato juices and add a pinch of salt and 3 basil sprigs. Reduce heat so sauce is at a simmer and cook, stirring occasionally, until sauce is about the consistency of applesauce, 8–10 minutes. 7. While the sauce is simmering, cook 1 lb. spaghetti or other dried pasta in pot of salted boiling water, tossing occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid. 8. Transfer pasta to tomato sauce and pour in ½ cup reserved pasta cooking liquid. Increase heat to medium-high. Cook pasta, tossing constantly with tongs, until sauce clings to each noodle and liquid is mostly absorbed, about 1 minute. 9. Reduce heat to low. Gradually add about 1 oz. Parmesan (about ½ cup), tossing constantly until melted into sauce and adding more pasta cooking liquid a couple of tablespoonfuls at a time to loosen sauce if needed. Remove from heat; add 2 Tbsp. unsalted butter and toss until melted. 10. Divide pasta among bowls, then top with remaining 1 oz. Parmesan (about ½ cup) and basil leaves. Sprinkle with more red pepper flakes and drizzle with oil if desired.
Save this for the next weeknight that demands comfort without compromise.
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