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Spaghetti Al Pomodoro (Spaghetti With Tomato Sauce)

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“simple 10 minute tomato sauce. The pasta you choose will make or break the recipe. Italian cooking is based on simplicity and for simplicity to work you MUST use quality ingredients. Cheap pasta (it's often yellowy with a lot of broken pieces and little markings on it) won't stay "al dente" that is with a little bite to it. Use plenty of water so it doesn't stick to the pot or to each other. For the tomatoes: only FRESH ripe roma tomatoes (the long kind, use San Marzano if you can find them) or tomatoes without too many seeds.”

Ingredients Nutrition

  • 110 g per person spaghetti
  • 100 -150 g per person Fresh, garden, tomatoes
  • fresh basil, chopped right before putting it in the pan so it doesn't blacken


  1. Put up to boil plenty of lightly salted water.
  2. Now you have 2 choices: the simplified way of making the sauce or the real way.
  3. simplifid way: dice your tomatoes.
  4. more complicated: wait until the water boils then boil the tomatoes for 20 seconds. Let them cool down and then take off the skins. dice.
  5. In a pan with a bit of olive oil, start cooking your tomatoes with the basil ( with a bit of salt (a pinch really) and a bit of water, (about a quarter cup so that it doesn't dry out) on med heat. after about a minute cover and put on low heat.
  6. when the water boils, add the pasta. NEVER trust the cooking times, if it says 10 minutes, after 6 minutes check to see at what point it is. As someone who cooks pasta almost every day, after a while you develop mouthfeel and can determine more or less how much time is left.
  7. The sauce should be cooked through by the time the pasta is ready. If it is dried out, add some water from the pasta. It shouldn't be too liquid. drain the pasta when it is still a bit too al dente but almost done. Never was the pasta, the sauce needs the starch. Add the pasta to the sauce and cook for another minute or too.
  8. Buon appetito!

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