Spaghetti Pomodoro never gets old. This is such a simple pasta and what’s troubling to me is that if you live in the U.S. it is quite possible that you have never enjoyed a proper version of it.
Here’s my tirade:
Most restaurants don’t serve it at all or they serve it with meatballs. The meatball version makes it difficult to appreciate the beauty and simplicity of a simple tomato and basil sauce.
Another issue with many tomato sauces is that they are cooked for much too long, with unnecessary spices and seasonings, or tomato product other than whole peeled San Marzano which is the only tomato necessary for this pasta (although we do add a few roasted Romas to this one) – and when you add all these things up it leaves you with a sauce that is overly sweet and lacking the bright flavors of a good tomato.
The Success Equation For Spaghetti Pomodoro
a good quality brand of Spaghetti (such as Rustichella)
A simple San Marzano sauce recipe (such as the one below)
a good quality extra virgin olive oil