Spaghetti Pomodoro
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A classic and simple Italian dish, Spaghetti Pomodoro combines the freshness of tomatoes, basil, and garlic with the heartiness of spaghetti, all brought together with a touch of extra virgin olive oil and Pecorino Romano cheese.
00:35:00 total
Serves 2
easy
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Ingredients
- thick squared spaghetti - 300 grams (300 grams)
- cherry tomatoes - 400 grams (400 grams)
- fresh basil - 1 bunch (a bunch)
- garlic - 2 cloves (2 cloves)
- extra virgin olive oil - 3 tablespoons (3 tablespoons plus extra for topping)
- salt - to taste (to taste)
- pepper - to taste (to taste)
- rock salt for pasta water - 1 tablespoon (1 tablespoon)
- Pecorino Romano Cheese - watch the video to see
Instructions
- Prepare the Ingredients: Cut 400 grams of cherry tomatoes in half and finely grate Pecorino Romano Cheese.
- Cook the Garlic: In a large pan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add 2 cloves of crushed garlic and cook for about 30 seconds. Add a splash of water to prevent the garlic from burning.
- Make the Sauce: Add the halved cherry tomatoes to the pan along with a bunch of fresh basil. Cook for about 5 minutes, until the tomatoes release their juice. Optionally, blend the sauce lightly to break the skins for a smoother texture.
- Boil the Pasta: In a large pot of boiling water, add 1 tablespoon of rock salt and cook 300 grams of thick squared spaghetti until al dente, about 30 minutes.
- Combine Pasta and Sauce: Drain the pasta and add it to the sauce. Toss well to combine. Add fresh basil leaves and Pecorino Romano Cheese to taste. Serve immediately.
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