Spaghetti Napoli Pasta al Pomodoro

When it comes to simple yet utterly satisfying dishes, Spaghetti Napoli—or Pasta al Pomodoro—stands as a timeless classic. This recipe highlights the beauty of fresh, high-quality ingredients and brings them together in a vibrant, flavorful harmony. With al dente spaghetti coated in a luscious tomato sauce infused with aromatic herbs and a hint of garlic, this dish is as comforting as it is elegant. Perfect for a weeknight meal or a casual dinner with friends, Spaghetti Napoli is a celebration of simplicity and taste. Plus, it’s naturally vegan, making it an excellent choice for everyone at the table.

Necessary Kitchen Equipment

• Large pot for boiling pasta
• Medium saucepan for the tomato sauce
• Strainer or colander
• Chef’s knife
• Cutting board
• Wooden spoon
• Ladle or pasta server

Overview of Ingredients

• Spaghetti: The foundation of this dish, cooked to a perfect al dente texture.
• Tomatoes: Use fresh Roma tomatoes or a high-quality canned variety for a rich, flavorful sauce.
• Olive oil: A good-quality extra virgin olive oil adds depth and richness.
• Garlic: Provides a fragrant and savory base for the sauce.
• Onion: Adds natural sweetness and balance.
• Fresh basil: Infuses the dish with a classic, herbaceous aroma.
• Salt and pepper: To season and enhance the natural flavors.
• Optional garnish: Vegan Parmesan or nutritional yeast for an extra layer of umami.

Step-by-Step Instructions

1. Prepare the Ingredients:
   • Dice the onion finely and mince the garlic.
   • If using fresh tomatoes, score them with an “X,” blanch in boiling water for 30 seconds, then peel, core, and dice.
2. Cook the Spaghetti:
   • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. Make the Sauce:
   • Heat olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
   • Stir in the garlic and cook for another 1-2 minutes until fragrant.
   • Add the tomatoes and let them simmer for 15-20 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.
4. Combine Pasta and Sauce:
   • Add the drained spaghetti to the saucepan. Toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
5. Garnish and Serve:
   • Plate the pasta and garnish with fresh basil leaves. Optionally, sprinkle with vegan Parmesan or nutritional yeast.

Recipe Tips

• Tomatoes Matter: For the best flavor, use ripe, in-season fresh tomatoes or a high-quality canned brand with no added sugar.
• Pasta Water Magic: Reserved pasta water helps bind the sauce to the pasta, creating a silky texture.
• Don’t Overcook Garlic: Add garlic after onions to avoid burning it, which can make the sauce bitter.
• Fresh Herbs: Always add fresh basil at the end to preserve its flavor and aroma.

What to Serve with This Recipe

• A crisp green salad with a light vinaigrette.
• Warm, crusty bread for dipping into the sauce.
• A glass of Italian red wine, such as Chianti or Sangiovese.

Frequently Asked Questions

• Can I use gluten-free pasta? Absolutely! This recipe works wonderfully with gluten-free spaghetti.
• How can I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
• Can I make the sauce ahead of time? Yes, the sauce can be prepared up to 3 days in advance and stored in the refrigerator. Simply reheat before combining with freshly cooked pasta.

Equipment

• Large pot
• Medium saucepan
• Strainer
• Chef’s knife
• Cutting board
• Wooden spoon
• Ladle

Ingredients

• 400g (14 oz) spaghetti
• 500g (1 lb) fresh Roma tomatoes or 1 can (28 oz) high-quality crushed tomatoes
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 small onion, finely diced
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Optional: Vegan Parmesan or nutritional yeast

Instructions

1. Prepare ingredients by dicing onion, mincing garlic, and preparing tomatoes.
2. Cook spaghetti in salted boiling water until al dente. Reserve pasta water.
3. In a saucepan, sauté onion in olive oil until translucent. Add garlic and cook briefly.
4. Stir in tomatoes, simmering until sauce thickens. Season with salt and pepper.
5. Toss cooked spaghetti with sauce, adjusting consistency with pasta water if necessary.
6. Garnish with basil and serve immediately.

Notes

• Adjust seasoning to taste and experiment with additional herbs like oregano or parsley.
• For a spicier kick, add a pinch of red pepper flakes while sautéing the onion.

Spaghetti Napoli—or Pasta

When it comes to simple yet utterly satisfying dishes, Spaghetti Napoli—or Pasta al Pomodoro—stands as a timeless classic. This recipe highlights the beauty of fresh, high-quality ingredients and brings them together in a vibrant, flavorful harmony. With al dente spaghetti coated in a luscious tomato sauce infused with aromatic herbs and a hint of garlic, this dish is as comforting as it is elegant. Perfect for a weeknight meal or a casual dinner with friends, Spaghetti Napoli is a celebration of simplicity and taste. Plus, it’s naturally vegan, making it an excellent choice for everyone at the table.

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Equipment

• Large pot for boiling pasta
• Medium saucepan for the tomato sauce
• Strainer or colander
• Chef’s knife
• Cutting board
• Wooden spoon
• Ladle or pasta server

Ingredients

  

• Spaghetti: The foundation of this dish cooked to a perfect al dente texture.
• Tomatoes: Use fresh Roma tomatoes or a high-quality canned variety for a rich flavorful sauce.
• Olive oil: A good-quality extra virgin olive oil adds depth and richness.
• Garlic: Provides a fragrant and savory base for the sauce.
• Onion: Adds natural sweetness and balance.
• Fresh basil: Infuses the dish with a classic herbaceous aroma.
• Salt and pepper: To season and enhance the natural flavors.
• Optional garnish: Vegan Parmesan or nutritional yeast for an extra layer of umami.

Instructions

 

• Prepare the Ingredients:
• Dice the onion finely and mince the garlic.
• If using fresh tomatoes, score them with an "X," blanch in boiling water for 30 seconds, then peel, core, and dice.
• Cook the Spaghetti:
• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
• Make the Sauce: