Fresh chitarra spaghetti finished in the pan with a pure tomato sauce made from crushed San Marzano tomatoes, slowly reduced and seasoned only at the end with garlic and basil. Spaghetti al pomodoro are an icon of Italian cuisine—but only if you make them properly: a concentrated sauce, the right timing, and a final toss with starchy pasta water so every strand is coated and glossy. A simple, focused dish where texture, balance, and real tomato flavor are the whole point.

Ingredients

• Fresh chitarra spaghetti 250 g (see recipe) or good quality packaged spaghetti
• San Marzano peeled tomatoes 1 can (400 g)
• Extra virgin olive oil 30–40 g
• Garlic 1 medium clove, finely minced
• Fresh basil 6–8 leaves
• Pasta cooking water as needed
• Salt to taste

Directions

1. Tomato sauce
   Open the can and crush the tomatoes by hand (do not blend).
   Transfer to a wide pan or shallow casserole with 2 tablespoons of extra virgin olive oil.
   Add a light pinch of salt.
   Gently simmer uncovered for 30–35 minutes, stirring occasionally, until the sauce is quite dry and concentrated, still bright red.
2. Garlic and basil
   In the last minute of cooking, add the finely minced garlic and torn basil leaves.
   Stir, then turn off the heat. Adjust salt if needed.
3. Cook the spaghetti
   Cook the fresh chitarra spaghetti in plenty of lightly salted boiling water.
   Total cooking time 60–90 seconds.
   Drain after about 60 seconds, very al dente.
4. Finish in the pan (mantecatura)
   Add the spaghetti to the pan with the hot sauce.
   Add 70–90 ml (about ⅓ cup) of pasta cooking water.
   Cook over medium-high heat for 30–45 seconds, tossing constantly, until the sauce becomes glossy and clings to the spaghetti.
   If needed, add more cooking water 10–20 ml at a time.
5. Serve
   Off the heat, add ½ teaspoon of extra virgin olive oil only if needed.
   Serve immediately.