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spaghetti with pomodoro sauce and buratta

Spaghetti with Simple Pomodoro Sauce

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  • Author: Sydney Isaacs
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


Somehow, a classic spaghetti with pomodoro sauce and basil never gets old. This pasta dish tastes like summer and immediately sends me to Italy (if I’m not already physically there). Break out of your jarred tomato sauce rut and learn to make a simple yet delicious pomodoro sauce to elevate this basic dish.


  • 400 g fresh spaghetti pasta, or roughly 4 servings
  • 1 can (400 g) peeled tomatoes OR
  • 400 g fresh cherry tomatoes (or even just toss a small handful of fresh cherry tomatoes in with the canned)
  • 1/3 cup olive oil
  • 3 garlic cloves, minced (at least; I always go heavy on the garlic)
  • Handful of fresh basil
  • Salt, black pepper, and chili flakes, to taste
  • Parmesan, freshly grated for serving
  • Optional: burrata for some added oomph


  1. In a medium saucepan, heat half of the olive oil over medium-low.
  2. Add minced garlic and allow it to simmer over low heat for about 1 minute, or less if it starts turning a golden color quickly.
  3. Carefully add your canned tomatoes or fresh cherry tomatoes. Allow them to cook down and simmer over low heat for about 15 minutes, stirring periodically. Then, smash them with the spatula or spoon (this is very satisfying!).
  4. Add salt, pepper, and chili flakes to taste along with the remaining olive oil, stirring consistently to mix in the oil well. Allow the sauce to cook for another 15 minutes.
  5. While the tomatoes are cooking, bring a large pot of water to boil. Salt the water generously.
  6. Cook pasta according to package instructions.
  7. DO NOT DRAIN THE PASTA. Instead, transfer the cooked spaghetti to the pomodoro sauce pan using tongs. Add a small ladleful of pasta water to the sauce along with it. Toss to coat the pasta.
  8. Add in a handful of basil leaves, just allowing them enough time in the pan to wilt slightly.
  9. Plate spaghetti, and add a half of a ball of burrata if you wish. Drizzle with a little olive oil and season with some freshly crack pepper and serve!


  • Serving sizes are all estimates; it will depend on how sauce-y you want your pasta to be and how much pasta you consider to be a “serving”