Spaghetti al Pomodoro
Spaghetti al Pomodoro
Six ingredients, one skillet, and the tomatoes basically make their own sauce. This is my weeknight pasta when I want something that tastes like summer without much fuss.
Instructions
Cook the spaghetti in a big pot of salted boiling water until it is about 1 minute short of al dente. Scoop out 0.5 cup of the starchy pasta water, then drain.
While the pasta cooks, heat the olive oil in a large skillet over medium-high. Add the halved cherry tomatoes and the sea salt.
Cook the tomatoes for 8 to 10 minutes, pressing them down gently with a wooden spoon so they burst and release their juices into the oil.
Add the drained spaghetti, half the basil, and 0.25 cup of the reserved pasta water right into the skillet.
Toss everything hard over medium heat for a minute. The starchy water and oil come together into a glossy sauce that clings to every strand.
Off the heat, stir in the rest of the basil, a drizzle of fresh olive oil, and the Parmesan if you are using it.
Dont skip the pasta water. That starchy splash is what turns the oil and tomato juices into a silky sauce that actually coats the noodles instead of sliding off. Add it a little at a time until the sauce looks glossy.
