Spaghetti Pomodoro

When I first started working at Delfina restaurant in San Francisco many years ago, I wondered why everyone went nuts for the spaghetti. It was easily the most ordered pasta. But then I tried it and understood that the hype was justified. This was so much better than any pasta with red sauce I ever had, and it put my childhood spaghetti night dinner to shame.

What made this so good? The answer lies in its simplicity. This recipe uses just a handful of ingredients—most of them pantry staples we now carry in our shop—but every element must be of the highest quality. Choose imported and organic whenever possible. We have an imported garlic paste, while untraditional, saves time and still delivers incredible depth of flavor.

The magic happens with the classic Italian technique of par-cooking the pasta and finishing it in the sauce. This not only thickens the sauce but allows it to soak into the pasta for perfect flavor in every bite.

This is, without exaggeration, the best spaghetti with tomato sauce you’ll ever have. An easy vegetarian dinner staple. Pair it with a fresh, juicy Tuscan Sangiovese or even an Etna Rosso for a match made in Italian heaven.

Ingredients:

• 2 (28-ounce) cans peeled whole plum tomatoes
• 5 cloves garlic, peeled (or 1–2 tablespoons Gia Garlic paste)
• 1–2 teaspoons kosher salt
• ½ cup extra virgin olive oil
• Freshly ground black pepper, to taste
• Chopped Calabrian Peppers, to taste
• Leaves from ½ bunch fresh basil
• 1 pound high-quality durum wheat spaghetti (such as Rustichella d’Abruzzo)
• 1½ ounces “finishing” high-quality extra virgin olive oil
• Freshly grated Parmigiano-Reggiano cheese

 
Instructions:

1. Prepare the Tomatoes

Remove each tomato from the can and break it open. Traditionally, you would remove the seeds by hand, but you can skip this step if you prefer—many find the seeds unnoticeable in the final dish. Break up the tomatoes into a bowl. Strain the juice from the cans over the tomatoes, then pour 2 cups of water into the cans and strain that over the tomatoes as well.

2. Prepare the Garlic

Smash each garlic clove with the side of a chef’s knife and sprinkle with kosher salt. Smear into a rough paste. (If using Gia Garlic paste, skip this step.)

3. Cook the Garlic

Add the garlic (or garlic paste) and ½ cup olive oil to an 8-quart heavy-bottomed pot. Cover and cook over medium-low heat for about 5 minutes, until the garlic is soft and fragrant but not browned.

4. Make the Sauce

Add the tomatoes and their strained juice and water to the pot. Season with salt, black pepper, and Calabrian peppers. Bring to a boil over high heat, skimming any foam but leaving the oil. Lower heat to medium-high and cook uncovered for about 35 minutes, until the sauce has reduced by about two-thirds and the oil has emulsified. Stir in two-thirds of the whole basil leaves.

5. Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook for 5 minutes. Drain, reserving 8–12 ounces of the pasta cooking water.

6. Finish the Pasta in the Sauce

Return 3 cups of sauce to the pasta pot (reserve remaining sauce for another use). Add the partially cooked pasta and about 8 ounces of pasta water. Bring to a boil and cook, tossing and stirring constantly for about 7 more minutes, until the pasta is al dente and the sauce clings to it. Add more pasta water as needed.

7. Season and Serve

Adjust seasoning with additional salt, pepper, and Calabrian peppers, if you want extra heat. Drizzle with finishing olive oil and toss with the remaining torn basil leaves.

8. Plate

Divide among plates with tongs, giving the pasta a little twist on top. Generously top with freshly grated Parmigiano-Reggiano. Serve immediately. Don’t forget to enjoy with Italian wine!