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Pasta al Pomodoro (Spaghetti with Fresh Tomato Sauce)

Bright, silky tomato sauce wrapped around perfectly cooked spaghetti makes this Pasta al Pomodoro the kind of dinner that feels comforting and special all at once. Fresh ingredients and simple steps keep it approachable for any home cook, even on a busy weeknight.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 257
Ingredients Method Notes

Ingredients
  

  • 2-1/2 lbs ripe vine-ripened tomatoes ~4 large tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 shallot chopped
  • 4 cloves garlic pressed or minced
  • 1 pinch sugar
  • 1/4 cup fresh basil leaves
  • 2 Tablespoons butter
  • 3/4 teaspoon salt
  • freshly cracked pepper to taste
  • 12 oz spaghetti
  • freshly grated parmesan cheese for serving (optional)

Method
 

  1. Bring a large pot of water to a boil over high heat.
  2. Score the bottom of the tomatoes with a shallow “X” then carefully add them to the boiling water and boil for 30 seconds.
  3. Remove the tomatoes to a colander, place a lid on the pot, and turn the heat down to low to keep warm for cooking the pasta.
  4. Once the tomatoes are cool enough to handle, peel away and discard the skins.
  5. Chop the tomatoes and add them, along with the juices and seeds, to a bowl.
  6. Heat the extra virgin olive oil in a large skillet with high sides or a medium-sized Dutch oven over medium heat.
  7. Add the shallots and saute until tender, 3-5 minutes.
  8. Add the garlic and saute for 30 seconds until very fragrant but not browned.
  9. Add the chopped tomatoes and sugar then stir to combine.
  10. Simmer the sauce for 25-30 minutes, smashing the tomatoes against the sides and bottom of the skillet occasionally and reducing the heat if necessary to prevent splattering.
  11. During the last 5 minutes of cooking, tear in the fresh basil leaves and add the butter, salt, and pepper.
  12. Taste the sauce and add more salt and pepper if desired.
  13. When the sauce has 15 minutes left to cook, bring the pot of water back to a boil and add 1 Tablespoon salt.
  14. Add the spaghetti and cook until al dente, then drain.
  15. Scoop the cooked pasta into bowls and top with pomodoro sauce and parmesan cheese if using.

Notes

Store leftover pasta and sauce in the refrigerator for up to 3–4 days. The pomodoro sauce can also be frozen separately for up to 3 months. Serve with crusty bread or a simple green salad for an easy dinner.