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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 mh_1036_spaghetti.jpg

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, finely minced Pinch of red pepper flakes 1 28-ounce can best-quality whole tomatoes, lightly pulsed in a blender 1/2 teaspoon salt Freshly ground black pepper Small pinch of sugar 1 sprig fresh basil 1 pound spaghetti Freshly grated Parmesan cheese

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 mh_1036_spaghetti.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

mh_1036_spaghetti.jpg

mh_1036_spaghetti.jpg

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, finely minced Pinch of red pepper flakes 1 28-ounce can best-quality whole tomatoes, lightly pulsed in a blender 1/2 teaspoon salt Freshly ground black pepper Small pinch of sugar 1 sprig fresh basil 1 pound spaghetti Freshly grated Parmesan cheese

Directions

Bring a large pot of water to boil.

Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn’t brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper, and sugar and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for at least 20 minutes but no more than 30. Add the basil for last 5 minutes of cooking. Remove the basil before serving.

Meanwhile, with 10 minutes to spare before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and transfer it to a serving bowl. Toss with 1/2 cup of the sauce. For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper on top of the pasta.

Reviews (13)

 Add Rating & Review     58 Ratings   5 star values:        15    4 star values:        20    3 star values:        11    2 star values:        8    1 star values:        4

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Reviews (13)

Add Rating & Review     58 Ratings   5 star values:        15    4 star values:        20    3 star values:        11    2 star values:        8    1 star values:        4

Add Rating & Review

58 Ratings 5 star values: 15 4 star values: 20 3 star values: 11 2 star values: 8 1 star values: 4

58 Ratings 5 star values: 15 4 star values: 20 3 star values: 11 2 star values: 8 1 star values: 4

58 Ratings 5 star values: 15 4 star values: 20 3 star values: 11 2 star values: 8 1 star values: 4

  • 5 star values: 15 4 star values: 20 3 star values: 11 2 star values: 8 1 star values: 4

    Martha Stewart Member     Rating: 4 stars       08/26/2018   It's a classic, indeed, but benefited from a few gratings of nutmeg.  

Martha Stewart Member     Rating: Unrated       01/13/2014   I love this recipe. I probably make it a few times a month. I always use San Marzano canned tomatoes from a local speciality grocery store, but I also change it a bit - I add some julienned white onions, sliced cherry tomatoes and a little bit of heavy cream before I let simmer. It is delicious, fresh and my favorite easy spaghettic recipe.  

Martha Stewart Member     Rating: Unrated       08/11/2013   Delicious and quick...have made other recipes before but this one is the best Pomodero  

Martha Stewart Member     Rating: Unrated       07/05/2012   This recipe is wonderful. I have made numerous marinara sauces throughout the years and this is the best quickly prepared sauce that I have come across so far.  

Martha Stewart Member     Rating: Unrated       06/08/2012   spagetti pomodoro  

Martha Stewart Member     Rating: Unrated       08/17/2011   Love love love this recipe! One question I have is, what if I want to use fresh tomatoes? I currently have an abundance of Roma and round variety tomatoes from the garden and would like to use them in this recipe. I have canned some tomatoes, but was wondering if I could skip the canning and make the sauce from the tomatoes. Just blanch, peel and core the tomatoes? Any suggestions?  

Martha Stewart Member     Rating: Unrated       05/30/2011   This marinara sauce turns out perfect every time. My son is the pickiest eater in the world, especially about marinara, & he loves this recipe. Better than any store bought sauce!  

Martha Stewart Member     Rating: Unrated       04/11/2011   Fresh tasting. We loved it!  

Martha Stewart Member     Rating: Unrated       04/10/2011   My family loved this, wife, kids, mother-in-law, etc.  

Martha Stewart Member     Rating: Unrated       02/03/2011   I tried this and it was so good, will make this one again.  

Martha Stewart Member     Rating: Unrated       12/02/2010   That's what I thought, but just wanted to double check, thank you !!!!  

Martha Stewart Member     Rating: Unrated       11/13/2010   looks like she used Muir Glenn tomatoes  

Martha Stewart Member     Rating: Unrated       11/10/2010   I was wondering what brand of tomatoes Lucinda uses on the show? I love this show!!!

    Martha Stewart Member

    Rating: 4 stars 08/26/2018

It’s a classic, indeed, but benefited from a few gratings of nutmeg.

Rating: 4 stars

Rating: Unrated 01/13/2014

I love this recipe. I probably make it a few times a month. I always use San Marzano canned tomatoes from a local speciality grocery store, but I also change it a bit - I add some julienned white onions, sliced cherry tomatoes and a little bit of heavy cream before I let simmer. It is delicious, fresh and my favorite easy spaghettic recipe.

Rating: Unrated

Rating: Unrated 08/11/2013

Delicious and quick…have made other recipes before but this one is the best Pomodero

Rating: Unrated 07/05/2012

This recipe is wonderful. I have made numerous marinara sauces throughout the years and this is the best quickly prepared sauce that I have come across so far.

Rating: Unrated 06/08/2012

spagetti pomodoro

Rating: Unrated 08/17/2011

Love love love this recipe! One question I have is, what if I want to use fresh tomatoes? I currently have an abundance of Roma and round variety tomatoes from the garden and would like to use them in this recipe. I have canned some tomatoes, but was wondering if I could skip the canning and make the sauce from the tomatoes. Just blanch, peel and core the tomatoes? Any suggestions?

Rating: Unrated 05/30/2011

This marinara sauce turns out perfect every time. My son is the pickiest eater in the world, especially about marinara, & he loves this recipe. Better than any store bought sauce!

Rating: Unrated 04/11/2011

Fresh tasting. We loved it!

Rating: Unrated 04/10/2011

My family loved this, wife, kids, mother-in-law, etc.

Rating: Unrated 02/03/2011

I tried this and it was so good, will make this one again.

Rating: Unrated 12/02/2010

That’s what I thought, but just wanted to double check, thank you !!!!

Rating: Unrated 11/13/2010

looks like she used Muir Glenn tomatoes

Rating: Unrated 11/10/2010

I was wondering what brand of tomatoes Lucinda uses on the show? I love this show!!!

All Reviews for Spaghetti Pomodoro

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spaghetti Pomodoro

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest