This video shows a classic Italian pasta from Naples, emphasizing the importance of balancing ingredients for a masterpiece. Follow my simple recipe step-by-step to create one of the best Italian recipes, maximizing the flavors of cherry tomatoes for a delicious spaghetti dish. This easy pasta recipe shows that even the simplest Italian food can be extraordinary with the right touch.
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INGREDIENTS:
300g / 0.66 lb thick spaghetti
500g / 1.1 lb cherry tomatoes (halved)
2 garlic cloves (crushed)
3 Tbsp Pecorino cheese
A fresh bunch of basil
Extra Virgin Olive Oil (EVOO)
Salt & pepper
METHOD:
1) Bring a large pot of water to the boil, then add 1 Tbsp of sea salt and let it dissolve. Add and cook pasta for about 13 minutes, or follow the time indicated on the package directions for al dente. Stir every 2 minutes to make sure it doesn’t stick to the bottom.
2) Place a large saucepan over medium-low heat and pour in 4–6 tbsp of EVOO. Add the crushed garlic along with a splash of tap water and cook for 30 seconds, just until it turns lightly golden and fragrant.
3) Add the halved cherry tomatoes and cook for 2–3 minutes, stirring gently as they begin to soften and release their juices. Toss in a few basil leaves with the stalks and mix well. Add a splash of water if needed to keep everything from burning.
4) Remove the basil leaves and stalks, then transfer the sauce to an immersion blender. Gently pulse for about 20 seconds, just enough to lightly break down the tomatoes while keeping the sauce thick and velvety. Return the blended sauce to the pan over medium-low heat and cook for 1 minute.
5) Use tongs to transfer pasta straight from the pot into the pan, letting a little of the pasta water fall in with it. Stir to combine, then turn off the heat.
6) Tear fresh basil leaves by hand and add them to the pan. Add black pepper, grated pecorino, and a splash of pasta water, then mix and toss until the pasta is glossy and evenly coated with the sauce.
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Spaghetti al Pomodoro Recipe
0:40 Ingredients for Spaghetti al Pomodoro
1:45 How to Cook Spaghetti Perfectly al Dente
2:20 How to Make Fresh Pomodoro Sauce
4:20 Blending the Cherry Tomatoes Until Creamy
6:16 Finishing the Pomodoro Sauce and Tossing the Pasta
8:20 How to Serve Spaghetti al Pomodoro
9:10 Time to Eat the Spaghetti al Pomodoro, E ora si Mangia
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36 Comments
Not the original point but I wonder.
When using a stainless steal pot / pan, how do you know if the handle will be hot or not?
The ones I usually see you use don’t have a covering over the handles
I'm not a fan of garlic crushers. They waste good garlic. Better to crush the garlic with the side of your knife prior to chopping. You release more flavor and get the little bits of garlic in your pasta for texture.
Just made it, amazing as always. You can never go wrong with Vincenzo. Thank you!
0:57 Even better grow your own cherry tomatoes its super easy and you can save the seeds from one tomato to replant next year. I live in florida and my cherry tomatoes produce all year long even in the winter. I just throw the tomatoes that arent perfect back in the garden and next thing you know a new tomato bush is growing. Nothing better than fresh tomatoes and they stay fresh longer than the super market tomatoes which are almost always already ready to start going bad just due to the packaging and shipping required to get to you. Fresh genovese basil grows super strong in Florida too and comes back all by iteself year after year, Pesto and tomato and basil are always on the table and cost nothing but maybe a little water bill if its not already raining every day.
I made this dish a few times using this recipe. It always comes out delicious
Great Video Vincenzo! I make cherry tomato pasta but have never tried blending it! Will definitely give it a go next time, thanks!
I would add a few pepper flakes
This is how I've been making my pomodoro for the last 3 years and everyone just drools over it! In fact, I went to the market yesterday to purchase a bunch of cherry tomatoes (3 varieties) to make tomorrow – Sunday… my favorite Spring & Summer Sunday sauce. The only thing I do a little different is to add a big basil stem with leaves at the beginning too – with the olive oil and garlic, then more with the tomatoes and then remove like you did before using my immersion blender. YUM!!!!!! I enjoy it with Bucatini.
Ciao Vincenzo! Ho già provato alcune delle tue ricette. Italian Tomato PASTA SAUCE,, PASTA with PUMPKIN Sauce, PASTA BROCCOLI Like an Italian, PASTA with SAFFRON. Tutte le tue ricette che ho provato sono venute alla perfezione e sono davvero deliziose! Complimenti! Presto proverò a preparare una pizza MARGHERITA seguendo la tua ricetta. L'unico problema è che ho un forno normale e non un forno per pizza. Grazie mille per le tue ricette e un caro saluto da Colonia
Is it wrong to add butter at the end?
looks sooo good!
man, that thick pasta makes it look extra yummy
Question: Can't you blend the tomatoes directly in the pan?
Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest the spaghetti al pomodoro looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️❤❤❤
Love the video ❤
my version use more cheese also i dont know about the cherry tomato alone unless u have very good product i go with sofrito or mix the two or just canned mutti it really depends the best tomato u have also for the cheese i go with parmesan and add a lot u want a bite 50 percent cheese 50 percent tomato
i just finished cooking the pasta pomodoro, and i find this as i sit down to eat 😆
as for the tomatoes i like to take the skin off before i start cooking them and than crush them with a potato masher after a few minutes of cooking .
(much harder to remove the skin with small cherry tomatoes though –
with them i usually cook them a bit and then peel the skin off as they cook – lots of work and small burns sometimes 😆 but it´s worth it)
i also add fresh basil directly to the sauce and than also fresh leaves as a finishing touch . and i like to use thicker pasta just as you do .
Vincenzooo!! I dare you cook an Italian recipe, but switch the pasta with rice!! 😀
This recipe is top! I will try it with my Apulian orechiette pasta, blend it with local greek Extra virgin olive oil and fresh basil from Mount Athos! ❤
Seriously ? Very very average against what you can eat in South East Asia. Overrated.
I love cherry tomatoes, so thank you for another recipe that truly allows them to shine.
I need to know where to buy this tossing pan!!!!
For some reason blending changes the color from red to orange. Personally, I just don't like that, so I'm digging out Grandma's “Flotte Lotte” (the German term for “food mill,” literally “speedy Lizbeth” (-: )—that works just as well, and the sauce stays red.
This might not be a comment on this recipe in particular, but I never heard your thoughts on using jarred garlic. Would you notice the flavor profile difference for dishes that do not relie on the garlic flavor?
something I find interesting is that in pasta dishes garlic is often present, but in small quantites
video: 1 clove per 250 gram of tomatoes
Chinese dishes (when I cook them): 3 cloves per serving, minimum, often separated into 2 stages, some for saute and some for finish
Singaporean Bak Kut Teh: dump the whole bag of garlics bulbs in there
This is Italian cooking at its best a few fresh and simple ingredients to maximise the flavour. Used Pastificio dei Campi spaghetti and some freshly grated Parmigiano Reggiano on top turned out very well
Un bellissima pasta al pomodoro, perfezione
No, I'm not watching this!!! Tonight, about midnight, Italian time, some YT algorithm send me "la spaghettata di mezzanotte secondo Giorgione" (link enclosed). Anyway, I had to get up and make those spaghetti.. and according to other comments, I wasn't the only one! 😃 https://youtu.be/YciL5OobLJA?is=6Zm5RcNEC4k26l_q
I'm not falling for it again! 😅
So good!
And when tomatoes are not in season, the cherry (or grape — in the US we have what we call 'grape tomatoes' too) are very much better than the full sized ones.
I regularly make the "Spaghetti al Pomodoro" recipe, you posted roughly 4 years ago. Simple to make, but so delicious and the blending of the sauce makes it so creamy 👍🍅🇮🇹
Bad pun time: What do you call overcooked basil? “Basil Fawlty” 😂
I don't like blending the tomato whole with skin and seeds, I use a vegetable mill for tomato sauce. It removes most of the skin and leaves the seeds intact, so no bitter taste and no tomato skin to get stuck to the roof of your mouth.
Can you pick the basil leaves off the stem and use the stems to infuse in the sauce without killing the leaves? Then remove the stems before serving
Dear Vincenzo. Why does every chef make it a little bit different? The Italian chef. Like Gino's de compo. I like your sauce…
Vincenzo! Thank you for your amazing content. By watching your channel, I’ve learned how to make AUTHENTIC Italian meals at home!
Can you do a “chef reaction” video to Gino’s Italian Escape carbonara, please? 😅