Spaghettoni

Spaghettoni al Pomodoro e Basilico

Spaghettoni is a thicker, longer cut of spaghetti beloved across Italy for its satisfying bite. Here it is dressed in a simple, bright tomato and basil sauce — the classic Italian way to let the noodle itself shine.

Prep

10 min

Cook

25 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) spaghettoni, thicker spaghetti; bucatini or regular spaghetti work too
• •120 ml (½ cup) extra-virgin olive oil, good-quality Italian olive oil
• •2 whole garlic cloves, lightly crushed, skins on
• •1 whole small dried chili peperoncino, optional, for gentle heat
• •800 g (28 oz) ripe tomatoes, fresh, peeled and crushed, or 1 can (800 g) San Marzano peeled tomatoes
• •1 tsp fine sea salt, plus more for the pasta water
• •1 pinch sugar, only if tomatoes are sharp; balances acidity
• •20 g (¾ oz) fresh basil leaves, torn by hand at the end
• •60 g (2 oz) Pecorino Romano or Parmigiano-Reggiano, finely grated, for serving

Steps

1. 1 Bring 3 liters (about 3 quarts) of water to a rolling boil in a large pot. Salt it generously — about 1 tablespoon of coarse sea salt per liter, so the water tastes like the sea.
2. 2 While the water heats, make the sauce: warm the olive oil with the crushed garlic cloves and the peperoncino (if using) in a wide skillet over low heat for 2–3 minutes, until the garlic is fragrant and just turning pale gold. Do not let it brown.
3. 3 Fish out the garlic and the chili. Add the crushed tomatoes to the oil, season with the teaspoon of salt and the pinch of sugar if needed, and simmer gently for 15 minutes, stirring occasionally, until the sauce has thickened and tastes concentrated.
4. 4 Drop the spaghettoni into the boiling water and stir right away. Cook 1 minute less than the package time for al dente — spaghettoni should still have a firm bite at the center when you bite it.
5. 5 Reserve about 200 ml (¾ cup) of the starchy pasta water, then drain the pasta.
6. 6 Slide the drained spaghettoni into the skillet with the sauce. Add a splash of the reserved pasta water and toss vigorously over medium heat for about 30 seconds so the sauce clings to every strand.
7. 7 Remove from the heat, scatter the torn basil over the top, and toss once more. The heat of the pasta will wilt the basil and release its aroma.
8. 8 Serve immediately, finishing each plate with a generous grating of Pecorino Romano or Parmigiano-Reggiano and a thread of raw extra-virgin olive oil.