Spaghetti With Pomodoro Sauce

Step 1Fill a large pot two thirds full with water and bring to a boil, adding 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt as soon as water starts to steam (you want a lot of salt here so the water is briny like the sea; this will ensure your noodles are properly seasoned).Step 2Meanwhile, drain one 28-oz. can whole peeled tomatoes in a colander set over a medium bowl. Poke a hole in each tomato with your finger and shake to drain juices and seeds from inside tomatoes into bowl. Set drained tomatoes and collected juices aside separately.Step 3Smash 4 garlic cloves, unpeeled, with the flat side of a chef’s knife, to break into smaller pieces; remove and discard skins.Step 4Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or large high-sided skillet over medium. Cook garlic, stirring often with a wooden spoon, until golden, about 3 minutes.Step 5Stir in a pinch of crushed red pepper flakes, then add reserved tomatoes and increase heat to medium-high. Cook, stirring occasionally with a wooden spoon, until tomatoes have darkened in color, browned in spots, and are starting to soften and break up, 6–8 minutes. Smash with spoon to form a coarse paste.Step 6Stir in reserved tomato juices and add a pinch of salt and 3 basil sprigs. Reduce heat so sauce is at a simmer and cook, stirring occasionally, until sauce is about the consistency of applesauce, 8–10 minutes.Step 7While the sauce is simmering, cook 1 lb. spaghetti or other dried pasta in pot of salted boiling water, tossing occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in sauce). Drain, reserving 1 cup pasta cooking liquid (don’t rinse pasta).Step 8Transfer pasta to tomato sauce (it’s okay if some water clings to it) and pour in ½ cup reserved pasta cooking liquid. Increase heat to medium-high. Cook pasta, tossing constantly with tongs, until sauce clings to each noodle and liquid is mostly absorbed, about 1 minute. (You want a saucy, but not watery, consistency. If it looks a little dry, add another splash of pasta cooking liquid. If it looks too wet, cook, tossing, until sauce tightens.)Step 9Reduce heat to low. Gradually add about 1 oz. Parmesan, finely grated (about ½ cup), tossing constantly until melted into sauce and adding more pasta cooking liquid a couple of tablespoonfuls at a time to loosen sauce if needed. (Sauce needs to be loose enough for cheese to emulsify properly. You want the sauce to ooze but still be thick enough to coat the pasta.) Remove from heat; add 2 Tbsp. unsalted butter and toss until melted.Step 10Divide pasta among bowls, then top with remaining 1 oz. Parmesan (about ½ cup), dividing evenly, and basil leaves. Sprinkle with more red pepper flakes and drizzle with oil if desired.Editor’s note: This recipe was first printed in January 2020 as part of the Basically 10x10, a collection of 10 essential no-fail recipes every home cook should have in their arsenal. It was updated in July 2026 with refreshed photography, streamlined instructions, and additional tips for making silky, glossy spaghetti pomodoro every time. Head this way for more of our best pasta recipes →