Spaghetti al Pomodoro

Ingredients

Thick, square-cut spaghetti (spaghetti quadrati) – 300 g (10.5 oz)

Cherry tomatoes – 400 g
or whole peeled tomatoes, canned – 1 can (14 oz)

Fresh basil – 1 bunch

Garlic cloves – 2

Extra virgin olive oil – 3 tablespoons, plus extra for finishing

Salt and freshly ground black pepper – to taste

Coarse rock salt – 1 tablespoon (for pasta water)

Pecorino Romano cheese – optional, for serving

Prepare the tomatoes

Remove the tomatoes from the vine and cut them in half. Set aside.

Start the sauce

Heat the extra virgin olive oil in a large skillet over medium heat.

Add the crushed garlic, making sure to include all the garlic from the press for maximum flavor.

Cook the tomatoes

Add the halved tomatoes to the pan and season generously with salt and pepper.

Cook over medium-low heat, stirring often, until the tomatoes begin to release their juices.

Infuse with basil

Tear the basil, including the stems, into large pieces and add them to the pan.

Stir to infuse the sauce with basil flavor.

Simmer and blend

Octopus Risotto (Risotto al Polpo)

Continue cooking for about 10 minutes, until the tomatoes are soft and juicy.

Remove the basil pieces, then transfer the tomato mixture to a blender.

Pulse briefly—just a few seconds—to lightly blend while keeping texture.

Cook the pasta

Bring a large pot of water (about 5 liters) to a rolling boil.

Add the rock salt, then twist and lower the spaghetti into the water, gently pressing it down if needed.

Boil until al dente

Cook the pasta for about 13 minutes, or according to the package instructions, until al dente.

Reheat the sauce

While the pasta cooks, return the blended sauce to the skillet and keep it warm over low heat.

Add fresh basil

Tear smaller pieces of fresh basil leaves into the sauce and stir gently to enhance the aroma.

Reserve pasta water

When the pasta is nearly done, scoop out a mug of the starchy cooking water and set it aside.

Combine pasta and sauce

Transfer the pasta directly into the sauce using tongs.

It’s fine if a little pasta water comes along.

Toss well so the sauce coats the spaghetti evenly.

Adjust consistency

Add a small splash of the reserved pasta water as needed, tossing the pasta until the sauce becomes silky and glossy.

Finish and serve

Drizzle with extra virgin olive oil and add more fresh basil.

Finish with grated Pecorino Romano if desired, toss once more, and serve immediately.