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Spaghetti al Pomodoro e Basilico

Spaghetti al Pomodoro e Basilico-A delicious recipe for spaghetti made with summer's sweet plum tomatoes, onions, and fresh basil. Ready in under 30 minutes! Make it all summer long with your summer's tomato bounty!
Course: Dinner, Lunch
Cuisine: Italian
Keyword: cherry tomatoes, pasta
Author: Lora


  • 1 lb spaghetti I use Barilla or De Cecco
  • 10 to 12 fresh plum tomatoes approximately 2 to 2 1/2 pounds
  • 4 ounces extra-virgin olive oil plus additional extra-virgin olive oil, optional
  • ½ medium onion finely chopped
  • salt
  • freshly chopped basil leaves


  • Bring pot of water to a boil. After the water has come to a boil, add salt to the water (about a teaspoon of salt per quart of water). Add spaghetti and cook until al dente. There is nothing worse than mushy pasta. While pasta is boiling, cook your sauce.
  • Heat olive oil on medium heat in a saucepan. Saute' chopped onion until translucent (about 3 minutes).
  • Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped basil and stir to combine. If sauce seems to thick, add a little bit of water. and extra virgin olive oil if desired.
  • Drain the pasta and add to the fresh tomato sauce. Combine the pasta with the sauce for a minute. You could save some of the pasta water and add to the tomato sauce if it is a little dry.
  • Serve: Add a drizzle of extra-virgin olive oil. Sprinkle on some parmesan (we use Parmegiano Reggiano D.O.P.