This is the dinner I make when the fridge is almost empty and everyone is hungry. Cherry tomatoes burst in garlicky olive oil while the pasta cooks, and a splash of starchy pasta water turns it all into a glossy sauce that clings to every strand.
It’s simple enough that the ingredients matter: use your best olive oil, real Parmesan and a big handful of fresh basil. In winter, a can of good whole tomatoes crushed by hand works beautifully too.
Tips for the best 20-minute spaghetti pomodoro
- Pull the pasta a minute early — it finishes cooking in the sauce.
- Save more pasta water than you think you need; it’s what makes the sauce silky.
- Add a pinch of sugar if your tomatoes are on the tart side.
20-Minute Spaghetti Pomodoro
Cherry tomatoes, garlic and olive oil cooked into a silky sauce and tossed with spaghetti and basil in 20 minutes.
Ingredients
Method
- Bring a large pot of generously salted water to a boil and cook the spaghetti until 1 minute shy of al dente. Reserve 1 cup of the pasta water before draining.
- Meanwhile, warm the olive oil and garlic in a large skillet over medium heat until the garlic is just golden, about 2 minutes.
- Add the tomatoes, red pepper flakes and salt. Cook, pressing the tomatoes with a spoon as they soften, until saucy, 8 to 10 minutes.
- Add the drained spaghetti and ½ cup of the pasta water. Toss over the heat for 1 to 2 minutes until the sauce coats the noodles, adding more water if it looks dry.
- Off the heat, toss in the Parmesan and basil. Serve with extra cheese.
Notes
Out of season, use one 28-oz can of whole San Marzano tomatoes, crushed by hand, and simmer the sauce for 15 minutes.
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