Name: Spaghetti al Pomodoro (Restaurant-Style, 30 Minutes)
Prep time: 10 min
Cook time: 20 min
Ingredients: 400 g 14 oz Spaghetti; 60 –75 ml (¼–⅓ cup Extra-virgin olive oil); 4 large cloves Garlic (thinly sliced); 15 g 1 tbsp Tomato paste; 700 g about 1½ lb Cherry tomatoes, ripe, halved; or 800 g / 28 oz canned whole tomatoes, crushed by hand; 45 –60 ml (3–4 tbsp Dry white wine (or water)); 1 –1¼ tsp Fine sea salt (to taste (plus for pasta water)); ½ –1 tsp Sugar (optional, if tomatoes are very acidic); 20 –25 g (1 packed cup Fresh basil, half for simmering, half fresh at the end); 70 –80 g (¾–1 cup Parmigiano-Reggiano or Pecorino Romano, finely grated); A pinch Crushed red pepper flakes (optional); 150 –250 ml (⅔–1 cup Pasta water, reserved); 5 L 5 qt + 45–50 g (3 tbsp) For the pasta water: boiling water + kosher salt

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Light, bright, and pantry-friendly, this classic tomato-basil pasta is a weeknight staple across Canada and the USA. The key upgrades here are small but powerful: a quick garlic-oil infusion, a spoon of tomato paste for umami, a splash of white wine for balance, and a proper pasta-water emulsion so the sauce coats every strand.

30 minutes, one pan + one pot
Fresh cherry tomatoes or quality canned tomatoes (San Marzano)
Foolproof sauce that’s glossy, not watery
Metric and US measures for easy cooking

Based on my YouTube video — with a few tweaks since publishing to deepen flavor, improve texture, and make the sauce cling like silk.

Ingredients (Serves 4)

Spaghetti: 400 g (14 oz)
Extra-virgin olive oil: 60–75 ml (¼–⅓ cup)
Garlic: 4 large cloves, thinly sliced
Tomato paste: 15 g (1 tbsp)
Cherry tomatoes, ripe, halved: 700 g (about 1½ lb) — or canned whole tomatoes 800 g (28 oz), crushed by hand
Dry white wine (or water): 45–60 ml (3–4 tbsp)
Fine sea salt: 1–1¼ tsp, to taste (plus pasta water)
Sugar (optional): ½–1 tsp if tomatoes are very acidic
Fresh basil: 1 packed cup leaves (about 20–25 g), half for simmering, half fresh at the end
Parmigiano-Reggiano or Pecorino Romano, finely grated: 70–80 g (¾–1 cup)
Crushed red pepper flakes (optional): a pinch
Pasta water: reserve 150–250 ml (⅔–1 cup)

For the pasta water: 5 L (5 qt) boiling water + 45–50 g (3 tbsp) kosher salt.

Step-by-Step Instructions

1) Infuse the Oil (Flavor First)

Warm olive oil over medium heat in a wide sauté pan. Add garlic (and chili flakes if using). Stir gently 1–2 minutes until fragrant without browning. Stir in the tomato paste; cook 60–90 seconds to caramelize.

2) Build the Sauce

Deglaze with white wine (or water); simmer 30 seconds. Add tomatoes and ½ tsp salt. Crush gently with a spoon. Add half the basil (whole sprigs or chiffonade). Simmer 15–20 minutes over medium-low, stirring and crushing occasionally, until jammy and reduced. Taste: add a small pinch of sugar only if needed; adjust salt.

Smooth finish (optional): blend briefly or pass through a food mill, then return to the pan and simmer 5–8 minutes more. You want a sauce that lightly coats a spoon.

3) Boil Pasta & Emulsify

Cook spaghetti in well-salted boiling water until 1 minute shy of al dente (about 7–8 minutes, or per package). Reserve 1 cup pasta water; drain.

Transfer spaghetti to the pan of hot sauce. Add about 120 ml / ½ cup pasta water and toss over low heat for 1–2 minutes until the sauce is glossy and clings. Add more pasta water a splash at a time if it tightens too much.

4) Finish Off the Heat

Remove from the heat. Add remaining basil and ¾ of the cheese; toss vigorously to emulsify. Plate and shower with the rest of the cheese and a thread of good olive oil.

Substitutions & Variations

Tomatoes: Use 28 oz (800 g) whole peeled San Marzano when cherry tomatoes are out of season. Add a pinch of sugar only if needed.
Wine-free: Swap wine for water + 1 extra tsp lemon juice or a few drops of red wine vinegar at the end.
Cheese: Pecorino = sharper/saltier; Parmesan = rounder.
Butter finish: Whisk in 15–20 g (1–1½ tbsp) cold butter off the heat for extra sheen (optional).
Spicy Arrabbiata vibe: Add ½–1 tsp red pepper flakes with the garlic.
Creamy (not traditional): Stir in 60 ml / ¼ cup heavy cream after emulsifying.
Burrata on top: Tear over each bowl for a Toronto-to-Seattle trattoria feel.

Pro Tips for Perfect Pomodoro

Don’t brown the garlic. Golden = bitter. Keep it pale and fragrant.
Cook the paste. A minute in oil unlocks deep tomato flavor.
Reduce properly. If the sauce looks watery, keep it simmering until glossy.
Emulsify. Pasta water’s starch is the secret to cling. Add it gradually.
Finish off heat. Cheese melts into the sauce instead of clumping.

FAQ

Can I make the sauce ahead?
Yes — cool and refrigerate up to 3 days, or freeze 2–3 months. Rewarm gently; refresh with a splash of hot pasta water.

Is sugar necessary?
Only if your tomatoes are too acidic. Start with ½ tsp, then taste.

What pasta shapes work?
Spaghetti is classic, but bucatini or linguine are great. Short shapes like rigatoni work if you prefer chunkier sauce (leave it unblended).

How salty should the water be?
Like the sea: 3 tbsp kosher salt per 5 qt. The pasta itself should be seasoned before it ever meets the sauce.

Can I add protein?
Sure—serve with grilled chicken or shrimp on the side to keep the sauce classic.

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