Spaghetti Pomodoro

Name: Spaghetti Pomodoro
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2½ tsp Salt; 12½ oz Spaghetti; 2 tbsp Olive Oil; 4 cloves Garlic; 6 Tomatoes; ½ oz Fresh Basil; 3½ oz Parmesan

By Eatpace

Spaghetti is tossed with fresh tomatoes, garlic, basil, and Parmesan. The sauce cooks in a skillet while the pasta boils, so dinner is ready in about 30 minutes.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 523; kcal per serving
Protein: 22g; per serving

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Spaghetti coated in fresh tomato sauce, topped with basil and grated Parmesan.

30 min

Ingredients

7 ingredients

4 servings

2½ tsp Salt (Divided between the pasta water and sauce)
12½ oz Spaghetti
2 tbsp Olive Oil
4 cloves Garlic, thinly sliced
6 Tomatoes, cored and chopped (Medium ripe tomatoes)
½ oz Fresh Basil, leaves torn
3½ oz Parmesan, finely grated

Contains dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

523 kcal

Protein: 22 g
Carbs: 75 g
Fat: 15 g
Fiber: 5 g

By EatpaceHow we write and check our recipes

Method

6 steps 10 min prep · 20 min cook

Prep

Step 1. Bring a large pot of water to a boil and add most of the Salt.

Cook

Step 2. Add Spaghetti and boil until just shy of tender, about 1 minute less than the package says. Reserve some pasta water, then drain.
Step 3. Meanwhile, heat Olive Oil in a large skillet over medium heat. Add Garlic and cook until fragrant and pale golden, about 1 minute.
Step 4. Add Tomato and the rest of the Salt. Simmer over medium heat, stirring and crushing the tomatoes, until they break down into a loose sauce, about 12 minutes.
Step 5. Add the drained spaghetti to the skillet with a splash of reserved pasta water. Toss over medium heat until the sauce coats the strands and the pasta is tender, about 2 minutes, adding more pasta water as needed.

Finish & serve

Step 6. Remove from the heat and toss with Fresh Basil and most of the Parmesan. Serve with the remaining cheese on top.

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Tips

Good to know

Choose ripe tomatoes and add pasta water a little at a time to help the sauce cling to the spaghetti.

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Use a vegetarian hard cheese in place of Parmesan if you avoid animal rennet.

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