Spaghetti Pomodoro
San Marzano tomato, basil, garlic and olive oil.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Crushing tomatoes by hand (not blending) keeps the sauce rustic - you want a little texture, not baby food. San Marzano DOP cans are worth the extra dollar; the sweetness/acidity balance is the recipe.
Ingredients
Everything below makes 4 servings.
- 1 lbspaghetti
- 28 ozcanned whole San Marzano tomatoescrushed by hand
- 4garlic clovesthinly sliced
- ¼ cupextra-virgin olive oil
- ½ cupfresh basiltorn
- ½ cupparmigiano-reggianofreshly grated
- ¼ tspred pepper flake
- 1½ tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 580calories
- 18gprotein
- 88gcarbs
- 17gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Bring a large pot of well-salted water (tastes like the sea) to a boil for the pasta.
- Open the can of tomatoes and crush them by hand in a bowl - leave some chunks for texture.
- Thinly slice 4 garlic cloves.
- Tear a small handful of basil leaves; grate the parmigiano.
Bloom garlic
Heat extra-virgin olive oil in the skillet over medium. Add the sliced garlic and red pepper flake. Cook 60-90 sec, stirring, until garlic is barely golden and fragrant - don't let it brown or it turns bitter.
2 min · hands onSimmer sauce
Pour in the crushed tomatoes with their juice. Add salt and the black pepper. Bring to a gentle simmer and cook 15-18 min, stirring occasionally, until thickened and the oil pools slightly on the surface.
17 min · hands offBoil pasta
Drop spaghetti into the boiling water and cook 1 min less than package directions. Before draining, reserve 1 cup pasta water.
9 min · hands onMarry
Transfer drained pasta directly into the sauce skillet with 1/2 cup pasta water. Toss vigorously over medium 60-90 sec - the starch emulsifies the sauce and coats every strand. Add more pasta water by the splash if it looks dry.
2 min · hands onFinish
Off heat, tear in the basil and stir in half the parmigiano. Plate, then top with remaining cheese and a drizzle of extra-virgin olive oil.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Sear 1 lb shrimp 90 sec/side in olive oil before sauce, fold back in at the end. Adds about 5 minutes.
Stir 1 can drained cannellini into the sauce during the simmer.
Dress arugula with lemon and olive oil while pasta boils. Adds about 5 minutes.
Toast bread, rub with garlic clove, drizzle olive oil. Adds about 8 minutes.
What keeps
Sauce keeps 5 days fridge / 3 months freezer. Cook pasta fresh - leftover dressed pasta absorbs sauce and turns gummy.
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