Spaghetti Pomodoro

Foundations Referenced

• → mother-sauces

Ingredients

• 1 lb spaghetti
• 1 can (28 oz) San Marzano tomatoes, crushed by hand
• 4 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• Pinch of red pepper flakes
• Salt
• Fresh basil leaves
• Grated Parmesan for serving

Method

1. Cook: Cook pasta in heavily salted water until 1 min short of al dente. Reserve 1 cup pasta water.

2. Heat: Heat olive oil over medium. Add garlic, cook 1–2 min until golden (not brown). Add pepper flakes.

3. Add: Add crushed tomatoes and a pinch of salt. Simmer 15 min until slightly thickened.

4. Add: Add pasta directly to the sauce with 1/2 cup pasta water. Toss vigorously over medium heat 1–2 min until sauce clings to every strand.

5. Step: Tear basil over the top. Serve with Parmesan.

What You're Practicing

• This is the test of your tomato sauce technique — there are only 5 ingredients, so each must be perfect.
• San Marzano tomatoes are sweeter and less acidic than standard canned tomatoes.
• Finishing pasta IN the sauce (not draining and topping) is the Italian way — the starch in the pasta water emulsifies the sauce.