Spaghetti Pomodoro Recipe

My spaghetti pomodoro recipe is based on the method in this great video featuring Michelin-starred chef Carlo Cracco. Finishing the spaghetti in the hot pomodoro sauce is key to why this recipe is so good. To prepare spaghetti pomodoro my way, you’ll first sear some date tomato halves, boil the sauce down by half, cook the pasta until it’s just al dente, then finish the pasta in the sauce before plating and topping with garnish.

Note that this spaghetti pomodoro recipe is very low in cholesterol but can be high in carbs.

The recipe follows the original video that inspired it.


  • 15-20 grape tomatoes
  • 2 tbls olive oil
  • 5.5 oz tomato sauce per serving
  • 2.75 oz #12 spaghetti per serving
  • 1 stalk of basil
  • 2-3 cloves garlic
  • Generous pinch of salt
  • Shredded parmesan cheese
  • Fresh seedless Italian bread


  1. Prepare the tomatoes. Cut date tomatoes in half
  2. Heat a skillet and add 1 tbl olive oil
  3. When hot, add the halved tomatoes cut side down
  4. Cook the tomatoes until burnt
  5. When done, set tomatoes aside
  6. Cook the sauce. Crush the garlic with the flat side of a large knife, leaving it in its wrapping
  7. Wash the stalk of basil.
  8. Remove 3-4 basil leaves, curl, cut into very, very thin slices, and set aside.
  9. Using the same pan, add the tomato sauce
  10. Stir in 1 tbl olive oil
  11. Add the garlic and basil stalk
  12. Bring bring to a boil
  13. Lower the heat and cook the tomato sauce down by about half. Lower the heat if the sauce cooks down before the pasta is ready.
  14. Prepare the pasta. While the sauce cooks, fill a pasta pot or dutch oven with water, add salt, and bring to a boil
  15. Add #12 spaghetti (do not break in half) to the boiling water and cook for 10 minutes. The spaghetti should be al dente–slightly underdone
  16. Remove the garlic and basil stalk from the sauce and discard
  17. Finish the pasta in the bubbling sauce. Using tongs, transfer the spaghetti from the pot to the sauce
  18. Using a ladle, add one ladle of pasta water to the sauce
  19. Add half the cooked date tomatoes
  20. Stir the pasta for two minutes to finish its cooking. Ensure that it gets completely coated in sauce
  21. Plate and serve. Use tongs to plate the pasta.
  22. Top with some thinly sliced basil, shredded parmesan, and a couple of cooked date tomato halves
  23. Pair with some thick slices of Italian bread
  24. Mangia!