This spaghetti pomodoro is a simple, bright Italian classic: spaghetti tossed in a quick sauce of fresh cherry tomatoes, garlic, olive oil, and basil, finished with crunchy toasted breadcrumbs. It takes about 25 minutes and proves that simple food can be spectacular. The name is lovely, too. In Italian, pomodoro comes from pomo d’oro, or “golden apple,” possibly because the first tomatoes that reached Europe were yellow (Wikipedia).
Key Takeaways
- Blistering cherry tomatoes in olive oil creates a sweet, jammy sauce fast.
- Finishing the pasta in the sauce helps it absorb flavor.
- Toasted garlic breadcrumbs add crunch, like a poor man’s parmesan.
What Is Spaghetti Pomodoro?
Spaghetti pomodoro is pasta in a light tomato sauce. Unlike a long-simmered ragù, it is meant to be quick and fresh. In fact, it uses just tomatoes, garlic, olive oil, basil, and salt.
Because it is so simple, ingredient quality matters. Therefore, use ripe tomatoes and good olive oil.
Spaghetti Pomodoro Ingredients
- Cherry tomatoes: Above all, they are sweet and reliable all year.
- Garlic and chili: Together, they add aroma and gentle heat.
- Extra-virgin olive oil: In particular, use a fruity one for flavor.
- Fresh basil: Finally, it brings fragrance at the end.
- Breadcrumbs: In addition, toasted with garlic for crunch.
How to Make Spaghetti Pomodoro
The full measurements are in the recipe card at the end of this post. Here, meanwhile, is the method.
1. Toast the crumbs. First, toast the breadcrumbs in olive oil with a little garlic until golden. Then set aside.
2. Blister the tomatoes. Next, cook the tomatoes, garlic, and chili in olive oil over medium-high heat for 8 to 10 minutes, until they burst.
3. Cook the pasta. Meanwhile, boil the spaghetti until just shy of al dente.
4. Finish together. Finally, transfer the pasta to the sauce with a splash of pasta water. Toss for 2 minutes, then add basil and top with the crumbs.
Tips for the Best Spaghetti Pomodoro
- Do not burn the garlic. Otherwise, it turns bitter.
- Press the tomatoes. In fact, gently crushing them helps the sauce come together.
- Save pasta water. Similarly, its starch makes the sauce glossy.
- Add basil last. That way, it stays green and fragrant.
Frequently Asked Questions
Can I make spaghetti pomodoro with canned tomatoes?
Yes. Simply use one 28-ounce can of whole peeled tomatoes, crushed by hand, and simmer for 15 minutes.
Can I add cheese?
Of course. For example, grated parmesan or torn burrata are delicious additions.
Is it vegan?
Yes, as long as you skip the cheese and use egg-free pasta.
Final Thoughts
All things considered, spaghetti pomodoro is Italian cooking at its simplest and best. It is fresh, fast, and full of flavor.
For a spicier version, try our penne arrabbiata, or pair it with our tomato bruschetta.
AuthorEmma food bloggerDifficultyBeginnerSpaghetti finished in a quick sauce of blistered cherry tomatoes, garlic, chili, and basil, topped with garlicky breadcrumbs. Serves 4.
Breadcrumbs
Pasta
Toast the crumbs. Toast the breadcrumbs with olive oil and grated garlic in a skillet until golden. Set aside.
Blister the tomatoes. Heat the olive oil with the sliced garlic and chili for 1 minute. Add the tomatoes and salt and cook 8–10 minutes until they burst, pressing some gently.
Cook the pasta. Meanwhile, cook the spaghetti 1 minute short of al dente. Reserve 1 cup of pasta water.
Finish together. Transfer the pasta to the sauce with a splash of pasta water. Toss 2 minutes until glossy.
Serve. Stir in the basil and top with the toasted breadcrumbs.
4 servings
1 plate
- Amount per serving
- Calories585
- % Daily Value *
- Total Fat 23g30%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 675mg30%
- Total Carbohydrate 79g29%
- Dietary Fiber 4g15%
- Total Sugars 5g
- Protein 14g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Breadcrumbs
Pasta
Sources
- Wikipedia, Tomato pasta: origin and meaning of the name
