📝 About This Recipe
This quintessential Italian classic proves that the simplest ingredients, when treated with respect, create the most luxurious results. Our dairy-free rendition relies on the emulsification of high-quality extra virgin olive oil and starchy pasta water to create a silky, mouth-coating sauce without a drop of butter or cream. Bursting with the sweetness of San Marzano tomatoes and the aromatic punch of fresh basil, this dish is a masterclass in Mediterranean elegance.
🥗 Ingredients
The Pasta
- 1 pound Spaghetti (high-quality bronze-die extruded brand preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Pomodoro Sauce
- 28 ounces San Marzano Whole Peeled Tomatoes (canned, crushed by hand in a bowl)
- 1/3 cup Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 4 pieces Garlic Cloves (thinly sliced into 'paper-thin' slivers)
- 1 small Shallot (very finely minced)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle warmth)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Granulated Sugar (optional, to balance acidity if needed)
Aromatics and Garnish
- 1 large bunch Fresh Basil Leaves (stems reserved, leaves torn by hand)
- 1 tablespoon Nutritional Yeast (optional, for a subtle savory 'parmesan' depth)
- 2 tablespoons Extra Virgin Olive Oil (for finishing drizzle)
👨🍳 Instructions
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1
Place the canned San Marzano tomatoes in a large bowl and crush them thoroughly by hand or with a fork until you achieve a chunky, rustic consistency. Remove any tough stem ends.
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2
In a large, wide skillet or Dutch oven, add the 1/3 cup of extra virgin olive oil over medium-low heat.
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3
Add the sliced garlic and minced shallot to the cold oil. Allow them to gently infuse and soften for 5-7 minutes. Do not let them brown; they should remain translucent and fragrant.
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4
Stir in the red chili flakes (if using) and the reserved basil stems. The stems contain intense essential oils that will flavor the base of your sauce.
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5
Pour in the crushed tomatoes and their juices. Increase the heat to medium to bring the sauce to a gentle simmer, then reduce to low.
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6
Season with sea salt, black pepper, and the tiny pinch of sugar. Let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, until it thickens and the oil begins to separate slightly from the tomatoes.
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7
While the sauce simmers, bring a large pot of water (about 4-6 quarts) to a rolling boil. Add the 2 tablespoons of kosher salt.
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8
Drop the spaghetti into the boiling water. Cook for about 2 minutes less than the package instructions for 'al dente'. The pasta should still have a firm 'snap' in the center.
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9
Before draining, carefully ladle out 1.5 cups of the starchy pasta cooking water and set it aside. This is the secret to a silky sauce.
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10
Remove and discard the basil stems from the tomato sauce. Using tongs, transfer the undercooked spaghetti directly into the skillet with the sauce.
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11
Add 1/2 cup of the reserved pasta water to the skillet. Increase the heat to medium-high and toss the pasta vigorously with the sauce for 2 minutes.
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12
As the pasta finishes cooking in the sauce, it will absorb the flavors. If the sauce looks too dry, add more pasta water a splash at a time until a glossy, emulsified coating forms.
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13
Turn off the heat. Stir in the torn basil leaves and the nutritional yeast (if using). The residual heat will wilt the basil and release its aroma.
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14
Drizzle the final 2 tablespoons of high-quality olive oil over the pasta and give it one last toss for a brilliant shine.
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15
Plate immediately in warmed bowls, ensuring each portion gets a generous spoonful of the remaining sauce from the pan.
💡 Chef's Tips
Always salt your pasta water until it tastes like the sea; it is your only chance to season the dough itself. Avoid using a garlic press; hand-slicing the garlic prevents it from becoming bitter and allows it to melt into the oil. If your tomatoes are very acidic, a tiny pinch of baking soda can neutralize the sharp bite better than sugar. Use bronze-die pasta; its rough surface texture is designed specifically to grip the sauce, unlike smooth, mass-produced pasta. Never rinse your pasta, as the surface starch is essential for creating a cohesive, dairy-free emulsion.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a light-bodied Sangiovese. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the olive oil. Accompany with warm, crusty sourdough bread to mop up the extra pomodoro sauce. Top with toasted pine nuts or a sprinkle of vegan almond 'parmesan' for added texture. A side of charred broccolini with lemon zest provides a beautiful bitter contrast to the sweet tomatoes.