main dishes italian

Pasta al Pomodoro

Spaghetti al pomodoro with garlic, basil, olive oil, and ripe tomatoes. A quick, stripped-back version finished directly in the pan.

Vegetarian
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Prep 10 min
Cook 20 min
Total 30 min
Servings 4
Difficulty Easy

Ingredients

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Instructions

  1. Bring a large pot of salted water to a boil for the pasta.

  2. Warm the olive oil in a large skillet and let the garlic color lightly. Remove it once fragrant if you want a cleaner sauce.

  3. Add the tomatoes, salt, and a few basil leaves. Cook over low to medium heat for about 10 minutes, stirring now and then, until the sauce loses its raw edge.

  4. Cook the spaghetti until very al dente, then transfer it straight into the sauce with a little clinging water.

  5. Finish the pasta in the skillet for about 1 minute so the sauce and spaghetti bind together properly.

  6. Add fresh basil, a final thread of olive oil, and parmesan at the table if you want it.

Storage & Meal Prep

The sauce keeps well for up to 4 days, but the dressed pasta is best eaten fresh.

FAQ

Can I use fresh tomatoes or canned?

Use whichever tastes better. In peak season fresh tomatoes work well; otherwise a good tomato pulp or peeled canned tomato is the better choice.

Why finish the pasta in the pan?

A short finish in the sauce helps the pasta absorb flavor and keeps the final dish cohesive instead of watery.

Do I need parmesan?

No. This pasta works perfectly with just tomato, basil, and olive oil.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Cheese
Parmesan Cheese
14 g
Vegetables
Tomato (Red, Ripe)
800 g
Garlic
6 g
Grains & Bread
Dried Pasta (Small)
400 g
Oils & Fats
Extra Virgin Olive Oil
67 g
Herbs & Spices
Fresh Basil
24 g
Salt
9 g

Per Serving

574kcalCalories
16gProtein
84gCarbs
20gFat
6gFiber
Sodium
125mg5% DV
Potassium
724mg15% DV
Calcium
96mg7% DV
Iron
2.3mg13% DV
Magnesium
81mg19% DV
Vitamin C
29.6mg33% DV
Vitamin A
107µg12% DV
Vitamin K
51µg43% DV
Folate
52µg13% DV
Dried Pasta (Small)
Tomato (Red, Ripe)
Extra Virgin Olive Oil
Garlic
Fresh Basil
Salt
Parmesan Cheese
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

This is the stripped-back pasta al pomodoro that depends more on timing than on a long ingredient list. Keep the sauce brief, keep the basil fresh, and finish the pasta in the skillet instead of saucing it at the plate.

When the ingredients are this minimal, every step matters. A clean tomato base and a final touch of raw olive oil do more here than extra spices ever will.