Spaghetti Pomodoro Recipe

Bring water to a boil

Fill a large pot with at least 4 quarts of water and bring to a rolling boil. Add 1 tablespoon coarse salt.

Cook spaghetti

Add the spaghetti and cook until just shy of al dente (about 1–2 minutes less than package instructions). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water before draining.

Prep tomatoes

While the water heats, coarsely chop the yellow and red farm tomatoes. If tomatoes are very juicy, drain off a little excess juice into a bowl and reserve for thinning the sauce later.

Sweat aromatics

In a wide sauté pan over medium heat, warm 3 tablespoons extra-virgin olive oil. Add the finely minced shallot and a pinch of salt. Cook, stirring, until translucent, about 2–3 minutes. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned.

Deglaze with wine

Raise heat to medium-high and add 1 tablespoon dry white wine. Scrape any browned bits from the pan and let the wine reduce by half, about 1 minute.

Simmer tomatoes and season

Add the chopped yellow and red tomatoes to the pan. Stir in 1 teaspoon finely chopped preserved lemon rind, 1 teaspoon Calabrian chili, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon sugar if tomatoes taste very acidic. Bring to a gentle simmer and reduce heat to medium-low. Cook, stirring occasionally, until tomatoes break down and sauce slightly thickens, 8–12 minutes. If the sauce becomes too thick, loosen with up to 1/2 cup reserved pasta water or reserved tomato juice.

Adjust seasoning

Taste and adjust salt, pepper, and Calabrian chili to your preference. The preserved lemon should provide a bright saline-citrus note; add a touch more if needed, but use sparingly.

Combine pasta and sauce

Add the drained spaghetti directly to the pan with the pomodoro sauce over low heat. Add 1 tablespoon unsalted butter and 1/2 cup reserved pasta water gradually as you toss the pasta with tongs or a large fork, until the sauce clings to the pasta and the texture is silky. Use additional pasta water if needed — the sauce should lightly coat each strand.

Add basil and cheese

Remove pan from heat, stir in half (about 1/4 cup) of the grated Parmigiano-Reggiano and the torn basil leaves. Toss gently to combine.

Plate and garnish

Divide spaghetti among 4 warmed plates. Sprinkle remaining cheese on top, drizzle with 1 teaspoon extra-virgin olive oil, and garnish with a few small basil leaves. Serve immediately with additional Calabrian chili or preserved lemon on the side if desired.