Pasta al Pomodoro

The secret lies entirely in the quality of the ingredients, as the recipe only calls for a few components. It is traditionally made by simmering sweet San Marzano or Roma tomatoes with good olive oil, garlic or onion, and fresh basil. Overcomplicating the sauce masks the fresh, bright acidity of the tomatoes.

San Marzano tomatoes are widely considered the best choice for Pasta al Pomodoro. Grown in the volcanic soil near Mount Vesuvius, they have a dense, meaty flesh and a distinct sweetness. Roma tomatoes are an acceptable, more accessible alternative if true San Marzanos are unavailable.

Purists in regions like Naples often argue that garlic is the only proper aromatics for a traditional pomodoro, while Northern Italians sometimes use onion. Some chefs even infuse the olive oil with both, removing the garlic before it browns. Ultimately, both methods are authentic, but garlic is far more common in the classic southern Italian preparation.

Long pasta shapes like spaghetti, linguine, or vermicelli are the most traditional choices for Pasta al Pomodoro. The long strands coat beautifully with the light, oil-based tomato sauce. However, short tubular pastas like penne are also frequently used because they capture chunks of tomato.