Spaghetti al Pomodoro with Garlic, Basil, and Butter

Why You’ll Love This Recipe

• Pure, bright tomato flavor built from just-ripe tomatoes, garlic, and basil.
• Restaurant-style silkiness from starchy pasta water and a final knob of butter.
• Weeknight-easy: 40 minutes, one skillet for the sauce, and everyday pantry staples.
• Works beautifully with peak-season tomatoes or quality canned whole tomatoes.

Grocery List

• Produce: 2 lb ripe tomatoes, 4 garlic cloves, 1 bunch fresh basil.
• Dairy: Unsalted butter, Parmigiano-Reggiano.
• Pantry: Spaghetti, extra-virgin olive oil, kosher salt, fine sea salt, black pepper, red pepper flakes, sugar (optional).

Full Ingredients

For the Tomato Sauce

• 2 lb (900 g) ripe tomatoes, peeled, cored, and chopped; or 1 can (28 oz/800 g) whole peeled tomatoes with juices, crushed by hand
• 1/4 cup (60 ml) extra-virgin olive oil
• 4 medium garlic cloves (about 16 g), thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 1 tsp fine sea salt (5 g), plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sugar (optional, only if tomatoes are very acidic)

For the Pasta

• 12 oz (340 g) spaghetti
• 4 qt (3.8 L) water
• 2 tbsp Diamond Crystal kosher salt (or 1 tbsp Morton) for seasoning the water

To Finish & Serve

• 2 tbsp (28 g) cold unsalted butter, cut into 4 pieces
• 1 oz (30 g) Parmigiano-Reggiano, finely grated, plus more for the table
• 1 loosely packed cup (15 g) fresh basil leaves, torn just before using
• 1 tbsp extra-virgin olive oil, for drizzling

Step-by-Step Instructions

Step 1: Prep the tomatoes

Bring a small pot of water to a boil (212°F/100°C). Score a shallow X on the bottom of each tomato. Blanch 30–45 seconds, then transfer to an ice bath. Slip off skins, core, and chop into 1/2-inch pieces. If using canned tomatoes, simply crush the whole tomatoes by hand in a bowl and reserve all their juices.

Step 2: Gently bloom the garlic in olive oil

Set a wide 12-inch skillet over medium-low heat. Add the 1/4 cup olive oil, sliced garlic, and red pepper flakes if using. Let the garlic gently sizzle until fragrant and just turning pale golden at the edges, 2–3 minutes. Do not let it brown; lower the heat if necessary.

Step 3: Build and simmer the pomodoro sauce

Add the chopped or crushed tomatoes with their juices, 1 tsp fine sea salt, black pepper, and the optional sugar. Bring to a lively simmer, then adjust heat to maintain a gentle simmer around 190–200°F (88–93°C). Cook, stirring occasionally, until slightly thickened and glossy, 12–15 minutes. You should see tiny pools of orange-tinged oil on the surface and the sauce reduced by about one quarter. Taste and adjust seasoning.

Step 4: Boil the spaghetti and save the starchy water

Meanwhile, bring 4 qt water to a rolling boil (212°F/100°C). Stir in 2 tbsp kosher salt (or 1 tbsp Morton). Add the spaghetti and cook until very al dente—about 1–2 minutes shy of package time. Before draining, scoop out and reserve 1 1/2 cups (360 ml) of the starchy pasta water.

Step 5: Marry pasta and sauce, then emulsify

Transfer the drained spaghetti directly to the skillet of simmering sauce. Add 3/4 cup (180 ml) reserved pasta water. Increase heat to medium-high and toss vigorously for 1–2 minutes, stirring and shaking the pan so the sauce reduces and clings to the strands with a light, glossy coating. Add a splash more pasta water if the pan looks dry.

Step 6: Finish with butter, basil, and Parmigiano

Remove the skillet from the heat. Add the cold butter pieces and half of the grated Parmigiano. Toss quickly until the butter melts and the sauce becomes silky and emulsified. Fold in half of the torn basil. Taste and adjust salt and pepper.

Step 7: Plate and serve

Twirl portions into warm bowls. Sprinkle with the remaining Parmigiano and basil. Finish with a light drizzle of olive oil. Serve immediately while glossy and hot.

Pro Tips

• Choose flavorful tomatoes: peak-season plum or vine-ripened, or high-quality canned whole tomatoes (San Marzano-style) when fresh are out of season.
• Use a wide skillet so the sauce reduces quickly and evenly; depth concentrates flavor.
• Keep garlic pale golden, not brown, to avoid bitterness and preserve sweetness.
• Reserve plenty of pasta water; it is the key to a velvety, restaurant-style emulsion.
• Tear basil by hand and add at the end to keep it aromatic and bright green.

Variations

• Spicy Arrabbiata: Increase red pepper flakes to 1/2–3/4 tsp and skip the butter for a leaner, fiery finish.
• Cherry Tomato Fresco: Use 2 lb sweet cherry tomatoes, halved; cook just 8–10 minutes to keep them fresh and lightly saucy.
• Dairy-Free/Vegan: Omit butter and Parmigiano; finish with 1–2 tbsp extra olive oil and a sprinkle of nutritional yeast or toasted breadcrumbs.

Storage & Make-Ahead

Pomodoro sauce (without butter, basil, or cheese) can be made up to 4 days ahead; cool and refrigerate in an airtight container, or freeze up to 3 months. Reheat gently until simmering, then cook pasta and finish as directed. Leftover dressed spaghetti keeps 1–2 days refrigerated; rewarm in a skillet with a splash of water and a drizzle of olive oil, tossing until glossy. Basil is best added fresh at serving.

Nutrition (per serving)

Approximate: 555 calories; 22 g fat; 70 g carbohydrates; 15 g protein; 4 g fiber; 650 mg sodium (excludes salt absorbed from pasta water). Values will vary with brands and salt usage.