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.
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: