📝 About This Recipe
This quintessential Italian classic is a testament to the magic of high-quality ingredients treated with respect. Originating from Naples, this dish balances the bright acidity of San Marzano tomatoes with the aromatic sweetness of fresh basil and golden garlic. It is a silky, soul-warming pasta that proves you don't need a long list of ingredients to create a world-class meal.
🥗 Ingredients
The Pasta
- 500 grams Spaghetti (high-quality bronze-die extruded preferred)
- 2 tablespoons Sea Salt (for the pasta water)
The Sauce Base
- 1/4 cup Extra Virgin Olive Oil (cold-pressed and high quality)
- 4 pieces Garlic Cloves (thinly sliced or smashed for a milder flavor)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle heat)
The Tomatoes & Aromatics
- 28 ounces San Marzano Canned Tomatoes (whole peeled, crushed by hand in a bowl)
- 1 large bunch Fresh Basil (leaves torn, stems reserved)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Granulated Sugar (only if tomatoes are too acidic)
- 1 tablespoon Unsalted Butter (cold, for a glossy finish)
For Garnish
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Begin by crushing the whole peeled San Marzano tomatoes by hand in a large bowl until they reach a chunky, saucy consistency. Remove any tough stem ends.
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2
In a cold, wide skillet or sauté pan, add the 1/4 cup of extra virgin olive oil and the sliced garlic. Turn the heat to medium-low.
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3
Gently toast the garlic for 3-5 minutes. You want it to become fragrant and golden, but never brown or burnt, as this would make the oil bitter.
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4
Add the red chili flakes and the reserved basil stems to the oil. Let them infuse for 1 minute.
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5
Carefully pour the crushed tomatoes into the skillet. Increase the heat to medium to bring the sauce to a gentle simmer.
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6
Season with a teaspoon of salt and the tiny pinch of sugar. Let the sauce simmer uncovered for 15-20 minutes until it thickens slightly and the oil begins to separate.
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7
While the sauce simmers, bring a large pot of water (at least 4-5 liters) to a rolling boil. Add the sea salt—it should taste like the sea.
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8
Drop the spaghetti into the boiling water. Stir immediately to prevent sticking. Cook for about 2 minutes less than the package instructions suggest (very 'al dente').
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9
Remove the basil stems and the smashed garlic cloves (if you left them whole) from the tomato sauce and discard.
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10
Reserve 1 cup of the starchy pasta cooking water before draining the pasta.
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11
Transfer the undercooked spaghetti directly into the sauce skillet using tongs. Add 1/2 cup of the reserved pasta water.
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12
Increase the heat to medium-high and toss the pasta vigorously with the sauce for 2 minutes. This finishing process allows the pasta to absorb the sauce's flavor.
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13
Turn off the heat. Stir in the cold butter and half of the torn basil leaves. The butter will emulsify with the pasta water to create a silky glaze.
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14
Add a handful of grated Parmigiano-Reggiano and give it one final toss.
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15
Plate immediately, garnishing with the remaining fresh basil and a final drizzle of high-quality olive oil.
💡 Chef's Tips
Always use bronze-die pasta; the rough surface helps the sauce cling to the noodles. Never rinse your pasta after cooking; you need that starch to emulsify the sauce. If the sauce looks too dry when tossing, add the reserved pasta water a tablespoon at a time. Use whole canned tomatoes rather than pureed; the texture and flavor of hand-crushed San Marzanos are vastly superior. Don't skip the 'cold start' for the garlic; it ensures the oil is deeply infused without burning the delicate slices.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Pinot Grigio or a light Chianti. Accompany with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A side of warm, crusty ciabatta bread is perfect for 'fare la scarpetta' (mopping up the remaining sauce). For an extra touch of luxury, top with a dollop of fresh burrata cheese just before serving. Offer extra red chili flakes and grated cheese at the table for guests to customize their heat and salt levels.