Spaghetti al Pomodoro


Marlena Spieler

Cook & Prep Time

30 min



Spaghetti al Pomodoro

The most classic of all pasta dishes: Spaghetti with Tomato Sauce! If you order this in Naples, Italy, your waiter may ask if you want cheese; and when you say “no” which you should do because it is the way the locals eat it, your waiter will say: “Ah, yes, it’s better to taste the delicious tomatoes this way”.


  • 400g spaghetti
  • 400g canned organic whole peeled tomatoes, drained, deseeded and coarsely chopped (reserve the juices to add later or for another use)
  • 30g extra virgin olive oil
  • 2 cloves of garlic, chopped finely
  • pinch of red chili flakes
  • 5/6 fresh basil leaves
  • pinch of sugar, optional
  • oregano to taste
  • salt


Step 1

Heat the oil in a frying-pan over a medium heat; add the garlic and red chili flakes and cook together over medium low heat for a few minutes until soft and starting to caramelize.

Step 2

Add the coarsely chopped organic tomatoes, half of the basil and a pinch of sugar if using. Season with salt and oregano.

Step 3

Simmer over a gentle heat for 15-20 minutes. Taste for seasoning.

Step 4

Meanwhile, bring a saucepan of water to the boil, salt and cook the spaghetti until al dente.

Step 5

Drain, reserving a little bit of the cooking water, and mix with the sauce. Over a medium heat, toss the pasta and sauce, adding a little bit of the reserved tomato juices from the can and the reserved pasta water.

When the sauce and pasta has come together, serve immediately with the remaining basil leaves on the top.