Spaghetti Pomodoro (Tomato Basil Pasta)

Step 1

Start by boiling a large pot of water. Whilst the water gets to boiling temperature, prep the tomato sauce.While the sauce simmer, add salt to the boiling water, add the pasta and cook it for 8 minutes. Set a timer.Tip: we don't fully cook the pasta in water because we finish cooking it in the tomato sauce. This way, the pasta will leach some of its starch into the tomato sauce, making it super creamy.

Step 2

Cut the cherry tomatoes in half and set them aside.To a dutch oven, large pan, or skillet, add the olive oil, crushed or minced garlic, and chili flakes. Fry gently for one minute.

Step 3

Add the tomatoes and cook on medium-high heat for 3 minutes, or until soft.

Step 4

Add the canned tomatoes, salt, and black pepper, and crush all with a fork. Let the tomatoes simmer on medium heat while the pasta cooks, stirring occasionally.

Step 5

When the pasta is ready (after 8 minutes of boiling), reserve 2 cups of pasta water, drain the pasta and add it to the pan with the Pomodoro sauce. Add the fresh basil leaves.

Step 6

Add one cup of the pasta water, and finish cooking the spaghetti with the sauce, stirring it gently until cooked al dente (about 4 minutes). Add more pasta water if necessary.

Step 7

Serve spaghetti Pomodoro with a drizzle of olive oil and some extra basil on top.

Step 8

Optionally, add some grated or shaved parmesan cheese (dairy-free cheese works too).