Spaghetti al Pomodoro with Fresh Basil | CookOS

Spaghetti al Pomodoro

Name: Spaghetti al Pomodoro with Fresh Basil
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 5 oz fresh spaghetti; 3 tbsp extra virgin olive oil; 1/4 cup cherry tomatoes, halved; 1 cup fresh tomato sauce; 5 fresh basil leaves, torn; 1 sprig fresh basil, for garnish; 1 tsp extra virgin olive oil, for drizzling; 2 tbsp Parmigiano Reggiano cheese, freshly grated

Spaghetti al Pomodoro is a minimalist Italian pasta featuring fresh spaghetti coated in a light tomato sauce with cherry tomatoes and basil. Its success depends entirely on quality ingredients and proper technique rather than complexity.

🌍Italian 🏷️Spaghetti al pomodoro 🏷️Pasta 🏷️Spaghetti 🏷️Tomato sauce Classic italian

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by bortipastabar

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Ingredients

5 oz fresh spaghetti
3 tbsp extra virgin olive oil
1/4 cup cherry tomatoes, halved
1 cup fresh tomato sauce
5 fresh basil leaves, torn
1 sprig fresh basil, for garnishoptional
1 tsp extra virgin olive oil, for drizzlingoptional
2 tbsp Parmigiano Reggiano cheese, freshly gratedoptional

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Instructions

1
Cook the fresh spaghetti in a pot of boiling, salted water according to package directions (usually 2-3 minutes).
2
While the pasta cooks, heat extra virgin olive oil in a large sauté pan over medium-high heat.
3
Add the halved cherry tomatoes to the pan and sauté for about a minute until they begin to soften.
4
Pour in the fresh tomato sauce and bring to a simmer.
5
Once cooked, drain the spaghetti and add it directly to the pan with the sauce.
6
Toss the spaghetti vigorously to coat it completely in the sauce.
7
Add the torn fresh basil leaves to the pan and toss again to combine.
8
Plate the spaghetti, twisting it with tongs to create a nest shape.
9
Top with any remaining sauce and cherry tomatoes from the pan.
10
Garnish with a fresh basil sprig, a final drizzle of extra virgin olive oil, and a generous amount of freshly grated Parmigiano Reggiano cheese.

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Tips & Notes

Pro tips

Reserve 1/4 cup pasta water before draining; add a splash to the sauce to emulsify and help it cling to the spaghetti.
Use extra virgin olive oil of good quality—it's the backbone of the dish and directly impacts flavor; taste it before buying.
Halt cooking fresh spaghetti 30 seconds before al dente; it continues softening when tossed with warm sauce.
Add cheese and torn basil off heat to prevent them from becoming bitter or wilting excessively.

Substitutions

Cherry tomatoes → Roma or San Marzano tomatoes, halved or quartered (slightly earthier, less sweet)
Fresh basil → flat-leaf parsley (milder anise note, less aromatic but maintains the fresh element)

Storage & make-ahead

Store leftover spaghetti and sauce separately in airtight containers for up to 3 days; reheat sauce gently on low heat and toss with fresh pasta or warm the dish together briefly.

Common Questions

Can I use dried spaghetti instead of fresh?

Yes, but adjust cooking time to package directions (typically 8–12 minutes). Fresh spaghetti cooks faster (2–3 minutes) and has a silkier texture; dried pasta is firmer and holds sauce differently.

Should I cook the cherry tomatoes or add them raw?

The recipe halves them and adds them to the warm sauce, which gently softens them while preserving their fresh, bright flavor. Avoid overcooking to prevent them from breaking down.

When should I add the basil?

Tear basil just before serving and stir half into the sauce off heat to preserve flavor; use the remaining torn basil and a fresh sprig for garnish to add aromatic brightness.

Can I make this ahead?

Prepare the tomato sauce up to 2 days ahead; store separately from pasta. Cook fresh spaghetti just before serving to avoid mushiness. Reheat sauce gently and toss with hot pasta.

What if I don't have fresh basil?

Fresh basil is essential to the dish's character. If unavailable, a small pinch of dried basil can substitute, but use sparingly (1/4 tsp) as dried is much more potent.