Italy · Europe
Slow Sunday pomodoro
A celebration of the Italian kitchen: ripe tomatoes, fragrant basil and pasta water turned into a glossy, comforting sauce.
Ingredients
- 500 g Ripe tomatoes
- 200 g Spaghetti
- 3 cloves Garlic cloves
- 3 tbsp Extra virgin olive oil
- 12 leaves Fresh basil
- 1 tsp Sea salt
- 30 g Parmesan (optional)
How to make it
Prep the tomatoes
Dice ripe tomatoes and gently crush with your hands or the back of a spoon. Peel and thinly slice the garlic.
Chef’s note: Use the ripest tomatoes you can find.
Infuse the oil
Warm olive oil in a wide pan over low heat. Add garlic and cook until fragrant and barely golden, about 2 minutes.
Chef’s note: Golden, not brown: burned garlic tastes bitter.
Simmer the sauce
Add tomatoes and a pinch of salt. Simmer uncovered for 18–20 minutes, stirring occasionally, until thick and sweet.
Chef’s note: A wide pan helps the sauce reduce evenly.
Boil the pasta
Cook spaghetti in generously salted boiling water until one minute shy of al dente. Reserve a cup of pasta water.
Chef’s note: The pasta water is the secret to a silky finish.
Bring it together
Transfer spaghetti to the sauce. Add a splash of pasta water and toss vigorously over medium heat until glossy.
Chef’s note: Add water a little at a time, not all at once.
Finish with basil
Tear basil over the pasta. Serve with parmesan if using and another thread of olive oil.
Chef’s note: Tear basil by hand to preserve its fragrance.