How to make Pasta al Pomodoro – Easy Recipe for Beginners

This is not your “dump a jar of sauce” kind of night.

This is classic Italian comfort—fresh, garlicky, tomato-y pasta magic in under 30 minutes, made with love (and lots of olive oil).

Ingredients (Serves 2)

Spaghetti or linguine – 200g

Olive oil – 2 tablespoons (30ml)

Garlic – 2 cloves, sliced thin

Canned whole tomatoes – 400g (1 standard can), crushed by hand

Salt – ½ teaspoon (for sauce) + for pasta water

Sugar – ½ teaspoon (optional, if tomatoes are too acidic)

Fresh basil – a few leaves, torn (optional)

Parmesan cheese – for serving

Instructions

1. Boil the pasta (10 minutes)

Bring a large pot of water to a boil. Add a generous pinch of salt.

Cook 200g spaghetti until al dente (usually 8–10 minutes). Reserve ½ cup pasta water, then drain.

2. Make the sauce (10–12 minutes)

In a pan, heat 2 tbsp olive oil over medium heat. Add sliced garlic and sauté until fragrant, about 1 minute.

Add 400g crushed tomatoes, ½ tsp salt, and ½ tsp sugar (if needed).

Simmer uncovered for 10 minutes, stirring occasionally, until thickened.

3. Combine pasta & sauce (2 minutes)

Add drained pasta to the sauce. Toss with a splash of reserved pasta water to loosen if needed.

Add torn basil if using.

4. Serve with cheese (and love)

Plate it up, sprinkle with grated Parmesan, and serve hot.

Pro Tip

Don’t skip the pasta water—it helps the sauce stick and adds that glossy finish.