An Italian chef has shared the ‘ultimate’ pasta recipe that’s adored by Italians nationwide – and it requires just a few simple ingredients plus under 30 minutes of your time.
Chef Francesco Mattana boasts extensive experience in restaurant kitchens throughout London and Australia, and previously served as Head Teaching Chef at Jamie Oliver’s Cookery School.
In a recent TikTok clip, Francesco disclosed that spaghetti al Pomodoro stands as his all-time favorite pasta creation.
Francesco’s formula for crafting this ideal weeknight meal calls for only basic ingredients, many of which likely already sit in your pantry.
This recipe proves so exceptional that Francesco has crowned it the “finest tomato sauce I have ever tasted.”
If that endorsement doesn’t convince you, what possibly could?
Francesco penned in the video’s description: “You guys have been loving this recipe as much as I do, literally millions of you.
“It’s the one and only Spaghetti al Pomodoro and I can confirm it’s no longer just my favourite pasta recipe, it’s yours too.
“This recipe is all about using the best quality ingredients you can find. You need to buy the best quality extra virgin olive oil you can find and the best bronze drawn dry pasta too.
“Cooking the garlic this way makes it sweet and creamy without being too harsh, and really takes this dish to the next level.
“And for the tomatoes, this is of course a summer dish and they are in season so let’s make the most of them! I have used a mixed of cherry tomatoes and baby plum here.”
The sole fresh components required are a blend of succulent cherry and baby plum tomatoes, a substantial quantity of garlic cloves, fresh basil, and a liberal portion of Grana Padano cheese.
Francesco disclosed that spaghetti al Pomodoro ranks as his top pasta selection because it’s “easy, simple, delicious”.
When the pasta approaches readiness for serving, incorporate a dash of reserved pasta water, additional olive oil, extra basil, and abundant cheese.
Francesco commented: “Wow… I can confirm it’s my favourite.”
His clip has already garnered more than an impressive 2.4million views, accumulating 175,200 likes and 1,230 comments.
One viewer commented: “PLEASE convince me Italian food isn’t just tomatoes and pasta with a hard cheese.”
Siggy remarked: “A simple, but great traditional pasta. Hits the spot every time.”
Another commented: “Garlic, tomatoes and basil the perfect combination.”
Joy noted: “I know what I’m making this weekend.”
Therefore, if you’re seeking to prepare a pasta creation with the “best” tomato sauce, here’s what you’ll require.
Spaghetti al Pomodoro
Ingredients
200g spaghetti300g mixed cherry and baby plum tomatoesThree garlic clovesFresh basil leavesOlive oilGrana Padano cheeseMethod
To prepare the sauce, begin by rinsing the tomatoes and slicing them in half. Remove the skin from and gently crush the garlic cloves.
Shred the basil leaves manually to unleash their fragrance. In a large frying pan, warm two to three tablespoons of olive oil over medium heat.
Toss in the crushed garlic cloves and sauté for about a minute, making sure the garlic flavors the oil but doesn’t scorch.
Tumble the halved tomatoes into the pan and season with a generous pinch of salt. Mix in the torn basil leaves, letting their aroma meld with the tomatoes.
Pour in a splash of water to aid in softening the tomatoes. Now, cover the pan and let the sauce simmer for five to ten minutes, or until the tomatoes have collapsed into a chunky sauce.
Stir occasionally.
While the sauce is bubbling away, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook as per the package instructions until al dente.
Set aside about 1/4 cup of the pasta water before draining the spaghetti.
As the pasta nears readiness, remove the garlic cloves from the sauce, place them on your cutting board, mash them to create a smooth garlic puree, and reintroduce it to the sauce.
Once the spaghetti is cooked, transfer it directly to the pan with the tomato sauce. Swirl the spaghetti in the sauce to ensure it’s evenly coated.
If the sauce appears too thick, add a touch of the reserved pasta water to reach the desired consistency.
Switch off the heat and drizzle a bit more olive oil over the pasta, toss in some fresh basil leaves and freshly grated Grana Padano cheese. Give it another good stir.
Serve up the Spaghetti al Pomodoro piping hot, with an optional sprinkle of extra cheese and basil on top if you like. Savor this straightforward yet tasty Italian staple.
Dining and Cooking