top of page

Rocco DiSpirito's Spaghetti Pomodoro 365

About the Recipe

By Permission of Rocco DiSpirito from his cookbook, "Everyday Delicious"

If you were to commit one recipe to memory from this book, let it be this spaghetti pomodoro. The beauty of this dish centers around the tomato, a fruit I’ve dedicated countless hours of my life to worshipping. The most vivid memories from my childhood come from the late summer when my family would spend weeks preserving the ripe tomatoes we’d use for the rest of the year. To me, the tomato is so much more than an ingredient: I’ve slept, worked, and lived in pursuit of its greatness. This recipe is the ultimate presentation of that dedication.
Pomodoro is really a testament to the wonders of Italian cuisine: a handful of simple fresh ingredients that, when made well, dazzle. This recipe, adapted from my mother’s, is what grandmothers are making in Italy at this very moment. It’s what I’d eat for breakfast, lunch, and dinner. Of all the pastas in the world, this is my favorite.


  • Salt

  • 1/2 cup extra-virgin olive oil

  • 15 garlic cloves, thinly sliced

  • 30-40 basil leaves, chopped, plus more for garnish

  • Pinch of red Chile flakes

  • 2 (24.5 oz) bottles of Multi tomato puree (passata)

  • 1 pound spaghetti

  • 3/4 cup freshly grated Parmesean cheese


  1. Bring a large pot of generously salted water to boil

  2. In a deep pan or soup pot, combine the olive oil and garlic. Set the pan over medium-high heat and begin to toast the garlic, making sure to break up any piles of garlic, continuously agitating the pot to ensure it cooks evenly. Add the basil and Chile flakes and continue cooking until the garlic is a nice amber brown (but not burnt)

  3. Now that the oil is infused, stir in the tomato puree and simmer for 10-15 minutes

  4. Meanwhile, add the spaghetti to the boiling water and cook to al dente according to the package directions.

  5. Drain the pasta, add it to the pan with the pomodoro sauce and stir until coated.

  6. Serve garnished with the Parmesean and some basil.

bottom of page