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When it comes to comfort food, Spaghetti Pomodoro hits all the right notes. With just a handful of ingredients—tomatoes, garlic, olive oil, and basil—you can create a sauce that’s bright, fresh, and packed with flavor. This dish is a great go-to for busy weeknights, but it’s also elegant enough to serve for a cozy dinner party.

The beauty of Spaghetti Pomodoro lies in its simplicity. It’s all about letting those fresh ingredients shine, making it a must-have in your cooking repertoire. Plus, who doesn’t love twirling perfectly cooked spaghetti around their fork, coated in that silky, vibrant sauce?
Add this flavorful Chicken Parmigiana and classic wedge salad to make it a full and balanced meal.
Helpful Tips
- Use the right tomatoes
For the best Pomodoro sauce, use San Marzano tomatoes if possible. They’re sweeter and less acidic, giving the sauce a richer flavor. If you’re using fresh tomatoes, make sure to blanch and peel them for a smoother texture. - Don’t overcook the garlic
Garlic is key in Pomodoro sauce, but it can burn quickly and turn bitter. Cook it gently in olive oil over low heat, just until it’s fragrant. This ensures the garlic adds depth to the sauce without overpowering the delicate tomato flavor. - Finish the pasta in the sauce
For restaurant-quality pasta, always toss the spaghetti in the Pomodoro sauce for a minute or two before serving. This allows the pasta to soak up the flavors and helps the sauce cling to every strand.
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Spaghetti Pomodoro
Ingredients
- 1 tablespoon (15 ml) olive oil
- 2 cloves garlic minced
- 28 ounces (800 g) can San Marzano peeled tomatoes
- 1 tablespoon (15 ml) tomato paste
- 6 fresh basil leaves chopped, or 1 teaspoon dried basil
- 1/2 teaspoon (1 g) dried oregano
- 8 ounces (2230 g) spaghetti
- Salt and pepper to taste
- Parmesan cheese and fresh basil for garnish
Instructions
- In a large pan over medium heat, saute the garlic for a few minutes, moving constantly so it doesn’t burn.
- Pour the canned tomatoes and tomato paste into the pan and stir.
- Simmer for 10-15 minutes, until slightly thickened.
- Boil a pot of salted water. Add the spaghetti and cook for 2 minutes less than the package instructs.
- When the sauce nears completion, add the basil and oregano. Stir well.
- When the pasta is ready, add it directly from the pasta water. Don’t pour out the pasta water just yet.
- Stir the spaghetti into the sauce and add 1/4 to 1/2 cup of pasta water, as needed. Cook it for 3-4 minutes to finish. Taste and season with salt and pepper, as needed.
- Serve with Parmesan cheese and more fresh basil, if desired.
Video
Notes
- You can use whatever type of pasta you like.
- For the best flavor, we suggest using San Marzano tomatoes or fresh tomatoes.
Nutrition

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.