Pasta al Pomodoro

By Ben · cooked up in Sprig

San Marzano tomatoes break down into silk when barely simmered with good olive oil and smashed garlic. Fresh basil leaves wilt into the sauce at the last second, releasing their perfume into every strand of spaghetti. The smell alone transports you straight to a sun-drenched Italian kitchen where this simple combination has been making families gather around tables for generations.

Ingredients

• 1 1/2 pounds spaghetti
• 2 tablespoons kosher salt

• 1/2 cup extra-virgin olive oil
• 6 garlic cloves, smashed and peeled
• 28 ounces whole San Marzano tomatoes, crushed by hand
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper

• 1 cup fresh basil leaves, torn
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons butter

Instructions

1. Bring a large pot of water to a rolling boil and add the kosher salt. The water should taste like the sea.
2. Crush the San Marzano tomatoes by hand in a bowl, breaking them into irregular chunks while preserving their juices. Remove any tough stem pieces.

1. Heat the olive oil in a large skillet over medium-low heat. Add the smashed garlic and cook gently for 2-3 minutes until fragrant but not browned.
2. Add the crushed tomatoes with their juices, sea salt, and black pepper. Simmer gently for 12-15 minutes, stirring occasionally, until the sauce reduces slightly and the raw tomato taste mellows.
3. Remove the garlic cloves and discard. Taste and adjust seasoning as needed.

1. Drop the spaghetti into the boiling water and cook until 1 minute shy of al dente according to package directions.
2. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
3. Add the hot pasta directly to the sauce along with the butter. Toss vigorously for 1-2 minutes, adding pasta water a little at a time until the sauce coats each strand glossily.
4. Remove from heat and fold in the torn basil leaves and half the Parmigiano-Reggiano. Serve immediately with the remaining cheese on the side.

Chef's tips

Nutrition (per serving, estimated)

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