Simple San Marzano Tomato Pasta | CookOS

Simple San Marzano Tomato Pasta

Name: Simple San Marzano Tomato Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 2 cloves garlic, thinly sliced; 1/4 cup dry white wine; 1 (28 oz) can D.O.P. San Marzano tomatoes, crushed; 3 fresh basil leaves; salt, to taste; freshly ground black pepper, to taste; 1 tsp Calabrian chili paste; 1 lb spaghetti; Parmigiano Reggiano cheese, for grating; Fresh basil, for garnish; Extra virgin olive oil, for finishing

This simple San Marzano tomato pasta showcases authentic D.O.P. certified ingredients with a classic sauce made from crushed San Marzano tomatoes, garlic, white wine, and a subtle kick of Calabrian chili paste.

🌍Italian 🏷️Pasta 🏷️Tomato sauce 🏷️San marzano tomatoes 🏷️Simple recipe Weeknight dinner

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

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Ingredients

2 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
1/4 cup dry white wine
1 (28 oz) can D.O.P. San Marzano tomatoes, crushed
3 fresh basil leaves
salt, to taste
freshly ground black pepper, to taste
1 tsp Calabrian chili pasteoptional
1 lb spaghetti
Parmigiano Reggiano cheese, for grating
Fresh basil, for garnishoptional
Extra virgin olive oil, for finishingoptional

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Instructions

1
In a large skillet over medium heat, warm the olive oil. Add the sliced garlic and cook until fragrant, about 1-2 minutes.
2
Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Allow the wine to reduce by about half.
3
Add the crushed San Marzano tomatoes and whole fresh basil leaves to the skillet.
4
Season the sauce with salt and freshly ground black pepper to your taste.
5
For a bit of heat, stir in the Calabrian chili paste. Let the sauce simmer gently for at least 10-15 minutes.
6
Meanwhile, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente.
7
Drain the pasta and add it directly to the skillet with the tomato sauce. Toss well to coat the pasta completely.
8
Serve the pasta in bowls. Garnish with a drizzle of high-quality extra virgin olive oil, a generous grating of Parmigiano Reggiano cheese, and fresh basil chiffonade.

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Tips & Notes

Pro tips

Slice garlic thinly to prevent burning; watch carefully once oil is hot, as burnt garlic turns bitter.
Crush the tomatoes by hand or with the back of a spoon rather than blending to preserve texture and avoid over-aerating the sauce.
Add fresh basil in the final 30 seconds of cooking to preserve its bright flavor; prolonged heat dims basil's fragrance.
Reserve pasta cooking water before draining and add 1–2 tablespoons to the sauce if it's too thick; starch helps the sauce cling to spaghetti.

Substitutions

Extra virgin olive oil → regular olive oil (less fruity, but saves cost)
Calabrian chili paste → red pepper flakes (1/4 tsp, adjusting to taste)
Fresh basil → dried basil (1 tsp, though flavor is more muted)
Parmigiano Reggiano → Pecorino Romano (sharper, more peppery finish)

Storage & make-ahead

Store cooled sauce in an airtight container for up to 3 days; reheat gently and toss with freshly cooked pasta. Sauce freezes well for up to 1 month.

Common Questions

What makes D.O.P. San Marzano tomatoes different?

D.O.P. certification guarantees the tomatoes are grown in the Campania region of Italy and meet strict quality standards, resulting in lower acidity, fewer seeds, and better flavor than non-certified varieties.

Can I use fresh tomatoes instead of canned San Marzano?

Fresh tomatoes work but lack the concentrated sweetness and lower acidity of San Marzano. Use ripe, in-season tomatoes and extend cooking time by 10–15 minutes to reduce liquid.

How do I know when the pasta is done?

Cook spaghetti to al dente according to package directions, typically 8–12 minutes. Taste at the minimum time; the pasta should be tender with slight firmness at the center.

What's the purpose of white wine in this sauce?

White wine adds acidity and depth, balancing the sweetness of the tomatoes and helping build flavor as it reduces during cooking.

Can I make this sauce ahead?

Yes. Prepare the sauce up to 2 days ahead; store in an airtight container in the refrigerator and reheat gently on the stovetop before tossing with fresh pasta.