Recipes
Classic & Elegant
Spaghetti Pomodoro e Basilico
Why it works: Spaghetti’s long, thin strands are perfect for light, silky sauces.
| Preparation Time |
30 minutes |
|---|---|
| Servings | Serves 4 |
| Difficulty Level | Easy |
Ingredients (Serves 4)
For the pasta
- 454g Franco's Spaghetti
- Salt for boiling
For the pomodoro sauce
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, lightly crushed (not chopped)
- 1 can (14 oz / 400 g) whole peeled tomatoes, hand-crushed
- or 1 lb (450 g) fresh ripe tomatoes, peeled and chopped
- 6–8 fresh basil leaves, plus more for serving
- Salt, to taste
- 1 tsp sugar (optional, if tomatoes are acidic)
- Freshly cracked black pepper
- Optional: a pinch of red pepper flakes
For finishing
- Extra basil leaves
- Extra-virgin olive oil
- Freshly grated Parmesan (optional; traditionalists skip it)
Instructions
1. Cook the spaghetti
- Bring a large pot of salted water to a boil.
- Cook spaghetti until al dente.
- Reserve 1 cup pasta water, then drain.
2. Make the pomodoro sauce
- In a large pan, heat olive oil over medium-low.
- Add crushed garlic cloves; cook gently until fragrant and lightly golden. Don’t brown too much, or it becomes bitter.
- Add the hand-crushed tomatoes (and their juices).
- Season with salt, pepper, and optional sugar.
- Simmer for 12–15 minutes, uncovered, until slightly thickened.
3. Combine
- Remove the garlic cloves (optional, but traditional).
- Add the cooked spaghetti to the sauce.
- Toss vigorously, adding splashes of pasta water until the sauce becomes silky and coats the noodles.
- Adjust seasoning as needed.
4. Serve
- Plate the spaghetti and top with:
- Fresh torn basil
- Drizzle of extra-virgin olive oil
- Parmesan only if desired (not typical, but delicious)
Tips for Authentic Flavor
- Use the best tomatoes you can get (San Marzano if possible).
- Don’t overcook garlic—flavor should be sweet and aromatic.
- Sauce should be light, not heavy or creamy.
- Basil is added off the heat to preserve its perfume.
