There’s a reason spaghetti pomodoro is an Italian classic: With just a handful of pantry ingredients, it delivers bright tomato flavor, silky noodles, and a glossy sauce that tastes far more luxurious than the effort suggests. This version relies on canned whole peeled tomatoes, garlic, olive oil, fresh basil, and Parmesan—proof that great pasta doesn’t need a long ingredient list.
The secret is treating each ingredient with care. Draining and browning the tomatoes before adding back their juices concentrates their sweetness, while finishing the pasta directly in the sauce with starchy pasta water creates an emulsified pomodoro that clings to every strand. A final knob of butter and finely grated Parmesan add richness without masking the tomatoes’ vibrant flavor.
Whether you’re making an easy weeknight dinner or learning the fundamentals of making pasta, this spaghetti pomodoro recipe belongs in your regular rotation.
Spaghetti Pomodoro FAQ
What’s the difference between pomodoro and marinara sauce?
Both are Italian tomato sauces, but pomodoro is typically simpler. It relies on tomatoes, olive oil, garlic, and basil, allowing the tomatoes’ natural sweetness and acidity to shine. Marinara often includes additional aromatics and seasonings, such as oregano, onions, or red pepper flakes, and usually has a more robust, herb-forward flavor. If you’re looking for a light, silky sauce that lets the pasta take center stage, pomodoro is the one to make.
What are the best canned tomatoes for pomodoro sauce?
Whole peeled tomatoes are ideal because they break down naturally and let you control the sauce’s final texture. Look for a good-quality brand you enjoy, whether that’s Muir Glen, Bianco DiNapoli, or certified San Marzano DOP tomatoes.
Why finish the pasta in the sauce?
Cooking the pasta for its final minute in the sauce allows the noodles to absorb flavor while the starchy pasta water helps emulsify the olive oil, butter, Parmesan, and tomato juices into a silky sauce that coats every strand.
How do I keep the Parmesan from clumping?
Grate fresh Parmesan on the small holes of a box grater rather than a rasp-style grater. Wispy strands tend to clump, while the larger, slightly irregular pieces from a box grater disperse more evenly. If you have a high-powered blender, you can also cut the Parmesan into chunks and pulse them a few times until they resemble the texture of the “freshly grated Parmesan” tubs you see at nicer deli counters.
When adding the cheese, toss the pasta constantly, and make sure the sauce is still loose enough to absorb it. If it tightens too quickly, add another splash of pasta water before adding more Parmesan.
Can I use another pasta shape?
Absolutely. Long noodles like linguine or bucatini work beautifully, but shorter shapes like rigatoni, penne, or fusilli will also catch the sauce well. Read more in the Epicurious guide to pairing pasta with sauce →
What you’ll need
Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$28 At Bon Appétit Market
Large Pot
$55 $48 At Amazon
Colander
$11 At Amazon
Medium Bowl
$17 At Amazon
Chef's Knife
$34.53 At Amazon
Dutch Oven
$133 $80 At Amazon
Wooden Spoon
$7 At Amazon
Tongs
$21 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Recipe information
Total Time
35 minutes
Yield
4–6 servings
Ingredients
3
1
4
3
3
1
2
2
Need to make a substitution?
Preparation
Step 1
Fill a large pot two thirds full with water and bring to a boil, adding 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt as soon as water starts to steam (you want a lot of salt here so the water is briny like the sea; this will ensure your noodles are properly seasoned).
Step 2
Meanwhile, drain one 28-oz. can whole peeled tomatoes in a colander set over a medium bowl. Poke a hole in each tomato with your finger and shake to drain juices and seeds from inside tomatoes into bowl. Set drained tomatoes and collected juices aside separately.
Step 3
Smash 4 garlic cloves, unpeeled, with the flat side of a chef’s knife, to break into smaller pieces; remove and discard skins.
Step 4
Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or large high-sided skillet over medium. Cook garlic, stirring often with a wooden spoon, until golden, about 3 minutes.
Step 5
Stir in a pinch of crushed red pepper flakes, then add reserved tomatoes and increase heat to medium-high. Cook, stirring occasionally with a wooden spoon, until tomatoes have darkened in color, browned in spots, and are starting to soften and break up, 6–8 minutes. Smash with spoon to form a coarse paste.
Step 6
Stir in reserved tomato juices and add a pinch of salt and 3 basil sprigs. Reduce heat so sauce is at a simmer and cook, stirring occasionally, until sauce is about the consistency of applesauce, 8–10 minutes.
Step 7
While the sauce is simmering, cook 1 lb. spaghetti or other dried pasta in pot of salted boiling water, tossing occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in sauce). Drain, reserving 1 cup pasta cooking liquid (don’t rinse pasta).
Step 8
Transfer pasta to tomato sauce (it’s okay if some water clings to it) and pour in ½ cup reserved pasta cooking liquid. Increase heat to medium-high. Cook pasta, tossing constantly with tongs, until sauce clings to each noodle and liquid is mostly absorbed, about 1 minute. (You want a saucy, but not watery, consistency. If it looks a little dry, add another splash of pasta cooking liquid. If it looks too wet, cook, tossing, until sauce tightens.)
Step 9
Reduce heat to low. Gradually add about 1 oz. Parmesan, finely grated (about ½ cup), tossing constantly until melted into sauce and adding more pasta cooking liquid a couple of tablespoonfuls at a time to loosen sauce if needed. (Sauce needs to be loose enough for cheese to emulsify properly. You want the sauce to ooze but still be thick enough to coat the pasta.) Remove from heat; add 2 Tbsp. unsalted butter and toss until melted.
Step 10
Divide pasta among bowls, then top with remaining 1 oz. Parmesan (about ½ cup), dividing evenly, and basil leaves. Sprinkle with more red pepper flakes and drizzle with oil if desired.
Editor’s note: This recipe was first printed in January 2020 as part of the Basically 10x10, a collection of 10 essential no-fail recipes every home cook should have in their arsenal. It was updated in July 2026 with refreshed photography, streamlined instructions, and additional tips for making silky, glossy spaghetti pomodoro every time. Head this way for more of our best pasta recipes →