A classic Italian pasta dish that is easy to execute and can be served in 30 minutes. Spaghetti Pomodoro can be served on its own with a side salad and maybe garlic bread or it can be served on the side with a main meat entree. This quick and easy dish should be on every home cook's personal recipe book as a go to dish for a quick weeknight dinner.
Prep Time: 10 minutes
Cooking Time: 30 minutes
1/4 Cup Olive Oil
3 Garlic Cloves sliced
1/2 Teaspoon Red Pepper Flakes
28 oz can San Marzano Tomatoes pureed
Salt & Pepper
2/3 lb. Spaghetti
2 Sprigs Basil
Romano Cheese freshly grated for serving
Heat the oil in a large deep skillet. Add the garlic and red pepper flakes and cook over moderate heat until the garlic is golden (1 minute). Add the pureed tomatoes with salt and pepper and simmer at low heat to thicken (about 15 minutes).
In a large pot bring 4 cups of salted water to a boil. Add the spaghetti and cook partially for about 5 minutes. The spaghetti should be pliable but only half cooked. Reserve 1.5 cups of the pasta water and drain the spaghetti onto a colander.
Add the spaghetti, cooking water and 1 sprig of basil to the simmering tomato sauce. Cook at a moderately low heat stirring the pasta carefully into the sauce until cooked to al dente and the sauce is thick and clinging to the spaghetti (8-10 minutes). Remove the basil sprig. Serve the pasta in bowls with fresh torn basil from 2nd sprig to garnish and some grated Romano cheese.