PREP: 10 MIN / READY: 25 MIN

2 SERVINGS

Condiments Gluten-Free Healthy Vegetarian

A tomato sauce of just good-quality ripe tomatoes, olive oil, sea salt, and basil is still the best pasta recipe, and also the simplest. This recipe makes just enough for two servings, as it is easier to nail it in a smaller quantity. Don’t forget the finishing oil! Holding back on the oil added in the beginning of the dish so that you can drizzle in a little high-quality olive oil at the end allows the green olive flavor to permeate the dish.

Ingredients

3/4 cup Pomodoro Sauce
6 fresh basil leaves
Pinch of dried oregano, preferably Sicilian (optional)
6 oz dried spaghetti, preferably no. 7 thickness
2 tbsp olive oil
Crushed red pepper flakes for serving (optional)
Freshly grated Parmesan cheese for serving
Flaky sea salt

Instructions

Bring a large pot of salted water to a boil over high heat.
Place the pomodoro sauce in a 10-in [25-cm] stainless-steel sauté pan over medium-high heat and slowly bring up to a simmer. Stir three of the basil leaves and the oregano (if using) into the sauce. Taste for salt and adjust as necessary. The sauce should just reduce slightly. Remove from the heat while the pasta cooks.
Drop the pasta into the boiling water and cook at a rolling boil for 4 minutes, stirring often. It is done when a noodle will drape over your tongs when raised out of the water. It will still be very firm. (I know it says 7 to 9 minutes on the box—ignore it.) Using the tongs, remove the spaghetti from the boiling water, transferring it directly to the sauce.
Place the pan over medium-high heat, and cook the spaghetti in the sauce. Splash in additional pasta water as necessary, 1 Tbsp at a time, to keep the sauce at the ideal thickness (not too thin to ladle over pasta and not so solid that it can’t be ladled over) and continue to cook for 2 minutes. Turn off the heat. Tear the remaining three basil leaves into the sauce. Add the olive oil, toss, and taste for seasoning again. The spaghetti should be well seasoned, with a fruity olive oil overtone. You can add crushed red pepper flakes if you like it spicy.
Divide the pasta among two plates. Serve immediately, offering Parmesan at the table.

Pomodoro Sauce

Ingredients

8 lb tomatoes, such as Early Girl or San Marzano, quartered
1/2 cup extra-virgin olive oil
3 tbsp flaky sea salt
1/2 cup basil leaves

Instructions

In a large stockpot over low heat, combine the tomatoes, olive oil, and salt. Cook, stirring occasionally, until the tomatoes have lost most of their acidity and the sauce begins to sweeten and thicken slightly, about 30 minutes. You want it thick enough to coat a spoon, but not too dense or pasty.
Add the basil and taste; if the sauce seems too acidic, adjust seasoning as needed.
Blend the sauce using an immersion blender until smooth, or transfer to a regular blender in batches and blend until smooth. Let cool completely.
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Spaghetti Pomodoro

Ingredients

Instructions

Pomodoro Sauce

Ingredients

Instructions