Spaghetti al Pomodoro

🍝 I don’t even like pasta… but THIS Pomodoro experiment changed my mind.

Not rustic, not chunky — this is the silken, restaurant-style sauce that clings perfectly to your pasta. The secret? Always Italian canned tomatoes (San Marzano if you can), cooked low and slow with olive oil, onion, garlic, and a splash of vermouth for flair (plus some secret boosting ingredients which you’ll see in the video, let me know if you catch it).

Smash, strain, and finish with butter, basil, and a snowfall of parmesan. Save this, because once you try it, there’s no going back.

Recipe (for caption):
✨ Spaghetti al Pomodoro
• 2 cans Italian tomatoes (San Marzano)
• 1 small onion, diced
• 8 garlic cloves, smashed
• 3–4 tbsp olive oil
• 1 tsp sugar
• 2 tbsp dry vermouth
• Stock cube or pinch of ajinomoto
• 2 tbsp butter (to finish)
• Salt & pepper to taste
• Spaghetti (bronze-die if possible)
• Parmesan & basil chiffonade
(non-negotiable toppings)

Method in short:
Slow-cook tomatoes, onion, garlic in olive oil → smash down → splash of vermouth → season → strain for a silky sauce → toss with pasta → finish with butter, parmesan, basil.