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Pasta Pomodoro (Spaghetti With Tomato Sauce) recipe


    • 1 pound (450g) spaghetti
    • 2 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1/2 teaspoon red pepper flakes (adjust to taste)
    • 1 can (28 ounces/800g) crushed tomatoes
    • Salt and black pepper to taste
    • 1 teaspoon sugar (optional, to balance acidity)
    • 1/4 cup fresh basil leaves, chopped
    • Grated Parmesan cheese for serving


    Boil the Pasta:

    Bring a large pot of salted water to a boil.

    Cook the spaghetti according to the package instructions until al dente.

    Reserve about 1 cup of pasta cooking water before draining.

    Make the Tomato Sauce:

    In a large skillet or saucepan, heat olive oil over medium heat.

    Add minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.

    Add Crushed Tomatoes:

    Pour in the crushed tomatoes, and season with salt and black pepper to taste.

    If the tomatoes are too acidic, you can add a teaspoon of sugar to balance the flavors.

    Stir the sauce, bring it to a gentle simmer, and let it cook for about 15-20 minutes, allowing the flavors to meld.

    Combine Pasta and Sauce:

    Once the pasta is cooked, add it to the skillet with the tomato sauce.

    Toss the pasta in the sauce, ensuring it is well-coated. If the sauce seems too thick, add some of the reserved pasta cooking water to reach your desired consistency.

    Finish with Basil:

    Stir in the chopped fresh basil leaves. This adds a wonderful fresh flavor to the dish.


    Divide the Pasta Pomodoro among plates.

    Sprinkle with grated Parmesan cheese on top.

    Optionally, drizzle with a bit of extra olive oil.

    Serve immediately, and enjoy your delicious Pasta Pomodoro!

    This simple and flavorful Pasta Pomodoro recipe is perfect for a quick and satisfying meal.

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