Spaghetti al Pomodoro: A Simple Italian Tomato Sauce
A good tomato sauce does not need many ingredients. What matters is the quality of the tomatoes, gentle heat and enough time for the onion, garlic, basil and olive oil to support the flavour rather than overwhelm it.
One small detail has stayed with me for years: I like using red onion because its natural sweetness helps round the acidity of fresh tomatoes.
“The secret of a great tomato sauce is a good red onion.”
Cristian Marino
Ingredients
- 15 ripe cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 red onion
- 1 clove garlic, lightly crushed
- 4 fresh basil leaves
- Freshly ground black pepper
- Sea salt
Method
- Cut the red onion in half. Finely chop one half and keep the other half whole.
- Heat 1 tablespoon of the olive oil gently in a saucepan. Add the chopped onion and the lightly crushed garlic, then cook over low heat for about 5 minutes without allowing them to brown.
- Cut the cherry tomatoes into quarters and add them to the pan.
- Add the remaining half onion to the sauce. It contributes sweetness as the tomatoes soften and helps create a rounder flavour.
- Cover and cook gently for about 10–15 minutes, until the tomatoes have softened into a fresh sauce.
- Add the basil during the final few minutes of cooking.
- Remove the whole onion half and the garlic if you prefer a cleaner sauce. Season with salt and black pepper, then finish with the remaining tablespoon of extra-virgin olive oil.
For spaghetti al pomodoro
Cook the spaghetti in well-salted boiling water until al dente. Transfer it directly into the tomato sauce with a small amount of pasta cooking water and toss briefly over the heat so that the sauce coats the pasta rather than simply sitting on top of it.
Finish with fresh basil and, if needed, another small drizzle of extra-virgin olive oil.
Why simplicity matters
This is the kind of recipe that explains a great deal about Italian cooking. There is nowhere to hide poor tomatoes, burnt garlic or excessive seasoning. The ingredients are familiar, but the result depends on restraint and timing.
The same sauce can be used as a base for pasta and many other preparations. Once the balance is right, it becomes a useful foundation rather than a recipe tied to one dish.
Originally published on 23 August 2021. This Journal archive edition has been edited for language, structure and presentation while preserving the original recipe and publication date.
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