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Spaghetti Italian Recipe

Recipe by Pedro M. A. Neves

This classic Spaghetti Italian Recipe showcases the simplicity and elegance of traditional Italian cooking, combining al dente pasta with a vibrant tomato sauce enriched with garlic, olive oil, and fresh basil. The dish relies on quality ingredients and proper technique rather than complexity, delivering authentic flavor that celebrates Italy's culinary heritage. Finished with Pecorino Romano cheese and fresh herbs, this is comfort food at its finest.

Ingredients

• 400g spaghetti
• 800ml canned San Marzano tomatoes (or 800g fresh tomatoes, peeled and crushed)
• 4 cloves garlic, thinly sliced
• 75ml extra virgin olive oil
• 1 dried red chili pepper, crushed (or 1/4 teaspoon red pepper flakes)
• 8-10 fresh basil leaves
• 60g Pecorino Romano cheese, finely grated
• salt to taste
• black pepper to taste
• 2 liters water for pasta

Instructions

1. Bring 2 liters of salted water to a rolling boil in a large pot. Add spaghetti and stir immediately to prevent sticking. Cook until al dente, approximately 9-11 minutes, stirring occasionally.

2. While pasta cooks, pour 75ml extra virgin olive oil into a large skillet over medium heat. Add 4 thinly sliced garlic cloves and crushed dried chili pepper.

3. Toast the garlic and chili for 1-2 minutes, stirring frequently, until fragrant and the garlic is light golden but not browned.

4. Pour 800ml canned San Marzano tomatoes (or crushed fresh tomatoes) into the skillet. Stir well to combine with the oil and garlic.

5. Reduce heat to medium-low and simmer the sauce uncovered for 12-15 minutes, stirring occasionally. Season with salt and black pepper to taste. The sauce should reduce slightly and thicken.

6. Reserve 200ml of pasta cooking water, then drain the spaghetti in a colander.

7. Add the drained spaghetti directly to the tomato sauce. Toss well to coat all strands, adding pasta water 50ml at a time until the sauce reaches a light, flowing consistency that clings to the pasta.

8. Remove from heat. Tear 8-10 fresh basil leaves and stir them through the pasta. Divide into 4 serving bowls.

9. Top each serving with 15g grated Pecorino Romano cheese and a crack of fresh black pepper. Drizzle lightly with extra virgin olive oil if desired.

Substitutions

• For vegan preparation, substitute Pecorino Romano with nutritional yeast or cashew parmesan; omit cheese entirely if preferred
• Replace San Marzano canned tomatoes with 800g fresh Roma tomatoes, blanched, peeled, and crushed
• Use gluten-free spaghetti with the same cooking time adjusted according to package directions
• Substitute fresh basil with 1 teaspoon dried oregano if fresh basil is unavailable

Tips

• Reserve pasta water before draining—the starch helps the sauce adhere to the spaghetti and creates a silky consistency
• Do not brown the garlic; burnt garlic becomes bitter and ruins the delicate flavor of the dish
• Use a high-quality extra virgin olive oil for finishing; it significantly impacts the final taste
• Taste and adjust seasoning just before serving, as the sauce will concentrate as it cools

This recipe represents aglio, olio, e peperoncino traditions combined with a simple tomato base, reflecting the Italian philosophy of letting few quality ingredients speak for themselves. Regional Italian cooking values restraint and respect for natural flavors, avoiding heavy cream or excessive seasonings that would mask the purity of the tomato and olive oil.

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