Italian Classic Spaghetti Pomodoro Recipe For Family Meal

Ease into the world of Italian cooking with Spaghetti Pomodoro, a recipe that brings a symphony of fresh tomato and basil flavours to your table. Its simplicity belies the depth of taste, making every bite a testament to the beauty of minimalistic cooking.

Spaghetti Pomodoro Recipe

Ingredients:

• Canned whole peeled tomatoes: essential for the sauce; substitute with tomato passata or diced tomatoes if necessary but expect a slight change in taste.
• Fresh basil: essential for flavor, use dried if fresh is not available.
• Olive oil: for sautéing.
• Onions and garlic: diced and sautéed until translucent.
• Red wine vinegar: for a touch of acidity.
• Sugar: a pinch to balance the acidity of the tomatoes.
• Crushed red pepper flakes: optional for a bit of spice.
• Salt and pepper: for seasoning.
• Spaghetti: cooked until al dente.
• Vegan parmesan cheese: for serving (optional).

Instructions:

Prepare the Pomodoro sauce:

• Heat olive oil in a large pot (such as a cast iron Dutch oven).
• Add chopped onions and garlic, and sauté until translucent.
• If using, add crushed red pepper flakes at this stage for added flavor.
• Stir in the canned tomatoes along with fresh basil sprigs, red wine vinegar, and a pinch of sugar.
• Cover with a lid and let it simmer on low heat for 20-30 minutes, stirring occasionally until the sauce thickens and the tomatoes break down. If the tomato chunks are too large, crush them with the back of a wooden spoon.

Cook the spaghetti:

• In a separate large pot filled with boiling salted water, cook the spaghetti until al dente.
• Drain and set aside.

Combine spaghetti and sauce:

• Season the Pomodoro sauce with salt and pepper to taste.
• Add the drained spaghetti to the sauce, stirring and cooking for about one minute so that the spaghetti is thoroughly coated and soaks up some of the sauce.

Serve:

• Serve the spaghetti topped with vegan parmesan cheese and additional fresh basil if desired.

Tips:

• Mixing the spaghetti with the sauce in the pot (rather than on the plate) allows the pasta to better absorb the flavors.
• Store any leftovers in an airtarget=”_blank” airtight container in the refrigerator for 3-4 days.

Enjoy your homemade Spaghetti Pomodoro prepared with this classic and simple recipe!