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Perfect Weeknight Spaghetti Pomodoro

Five-ingredient spaghetti with a silky tomato sauce that comes together in the time it takes the pasta to cook.

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Serves 425 min

There's a version of this you've made a hundred times that's fine. This is the one that makes you think 'oh, that's why people care about pasta.'

Good canned tomatoes, real olive oil, salted water, and finishing the spaghetti in the sauce. That's it.

Ingredients

  • Kosher salt
  • 1 lb (450 g) good dried spaghetti
  • ¼ cup (60 ml) extra-virgin olive oil, plus more to finish
  • 4 garlic cloves, thinly sliced
  • Pinch of red pepper flakes (optional)
  • 1 (28 oz / 800 g) can whole peeled tomatoes (San Marzano if you have them), crushed by hand
  • Small handful of basil leaves
  • Grated Parmesan, to serve

Steps

  1. 1Bring a large pot of water to a boil and salt it heavily, it should taste like the sea.
  2. 2Meanwhile, warm the olive oil in a wide pan over medium-low. Add the garlic and pepper flakes; cook until just golden, about 2 minutes. Don't brown it.
  3. 3Add the crushed tomatoes and a big pinch of salt. Simmer 10 minutes, breaking up any big pieces, until thickened but still saucy.
  4. 4Drop the spaghetti into the boiling water. Cook 2 minutes shy of the package time.
  5. 5Using tongs, transfer the spaghetti directly into the sauce along with about ½ cup pasta water. Toss vigorously for 1–2 minutes; the sauce should cling and look glossy, not watery. Add more pasta water as needed.
  6. 6Off heat, tear in the basil and add a final glug of olive oil. Serve immediately with Parmesan.

Notes

Don't skip the pasta water, the starch is what makes the sauce coat the noodles instead of pooling on the plate.

Updated May 2026

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