Spaghetti + Pomodorina Recipe
Make Spaghetti + Pomodorina Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Spaghetti + Pomodorina
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Pomodorina Sauce
Method
Prepare the Pasta
Boil the Water
In a large pot, bring 4 liters of water to a rolling boil. Add 1 tablespoon of salt to the water.
Cook the Spaghetti
Add the spaghetti to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente.
Drain the Pasta
Once cooked, drain the spaghetti in a colander and set aside. Reserve a cup of pasta water.
Make the Pomodorina Sauce
Sauté the Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for about 1-2 minutes until fragrant.
Add the Tomatoes
Carefully add 800g of canned whole tomatoes to the skillet, breaking them up with a spoon. Cook for about 10 minutes.
Season the Sauce
Add 10 fresh basil leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of sugar. Stir and cook for an additional 5-7 minutes, allowing the flavors to meld.
Combine with Spaghetti
Add the drained spaghetti to the sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency. Toss to coat the spaghetti evenly.
Serve
Plate the spaghetti and top with grated Parmesan cheese. Garnish with additional basil leaves if desired.
