Spaghetti al Pomodoro – 25-Minute Recipe
A classic Italian pasta that bursts with fresh tomato and basil flavors, accented by garlic‑infused olive oil. The quick, weeknight‑friendly dish is finished with a generous sprinkle of grated Grana Padano for a creamy, nutty finish.
Recipe by Francesco Mattana· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 2 tbsp olive oil
- 2 clove garlic
- 4 medium tomatoes
- 1/2 tsp salt
- 1 handful basil
- 1 tbsp water
- 14 oz spaghetti
- 1 4/5 oz Grana Padano
Instructions
- 1Heat the olive oil in a large skillet over medium heat (about 350°F / 347°F).
- 2Add the minced garlic and sauté for 1 minute, stirring constantly until fragrant but not browned.
- 3Stir in the chopped tomatoes and the measured salt; cook, stirring occasionally, for 5–7 minutes until the tomatoes break down and release their juices.
- 4Add the handful of fresh basil leaves, tossing them into the sauce and allowing them to wilt for about 30 seconds.
- 5Pour in the tablespoon of water, cover the pan, and let the sauce simmer gently for 5–10 minutes, stirring once halfway through.
- 6While the sauce simmers, bring a large pot of salted water to a rolling boil and cook the spaghetti for 8–10 minutes, or until al dente. Reserve 1 cup of the pasta cooking water before draining.
- 7Drain the spaghetti and return it to the pot or skillet. Add a splash of the reserved pasta water and the remaining olive oil, tossing to coat the pasta evenly.
- 8Combine the pasta with the tomato‑basil sauce, mixing thoroughly so the sauce adheres to every strand. Adjust seasoning with additional salt if needed.
- 9Plate the spaghetti, sprinkle the grated Grana Padano over the top, and serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Garlic timing
Sauté the minced garlic for exactly 1 minute before adding the tomatoes.
Reserve pasta water
Measure out 1 cup of the pasta cooking water before draining the spaghetti.
Simmer with cover
After adding water, cover the pan and simmer the sauce for 5–10 minutes, stirring once halfway through.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Spaghetti al Pomodoro?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Spaghetti al Pomodoro recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Spaghetti al Pomodoro recipe come from?
- It was shared by Francesco Mattana on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.