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Home » Recipes » Pasta Sauces

Published: Jun 21, 2019 · Modified: May 30, 2022 by Jacqui

The Best Spaghetti with Tomato Sauce Ever!


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The Best Spaghetti with Tomato Sauce Ever! (La Devozione by Peppe Guida)

On a recent visit to Gragnano and Naples, I was very fortunate to have this best spaghetti with tomato sauce ever made for me twice! When I returned home, I just had to make it for myself! I now know I will never make this dish any other way!

best spaghetti with tomato sauce ever (La Devozione)

Spaghettini al pomodoro di Peppe Guida.

I first tried this fabulous spaghetti with tomato sauce during an unforgettable pasta dinner event at Pastificio dei Campi, pasta makers in Gragnano. The chef was Peppe Guida, the creator of this divine and now famous version of a Neapolitan classic.

The second time, it was a dish we ate at the Di Martino seafront pasta bar in Naples. There, La Devozione, as it is called, is a signature dish that can even be bought as a take away!

best spaghetti with tomato sauce ever (La Devozione)

A little tomato history.

Spaghetti with tomato sauce is an iconic Neapolitan recipe that dates back to the early 1800s and has been a symbol of Italian cuisine ever since!  According to food historians, the first tomatoes in Europe were transported here by the Spanish Conquistadors from South America in the 16th century. They called them ‘tomatl’ (actually an Aztec word).

At first, Italians thought tomatoes were poisonous

Unlike the Spanish, Italians didn’t take to tomatoes quickly. In fact, most people thought they were poisonous. Subsequently, tomatoes were only used as ornamental plants. It actually took about 200 more years for tomato sauce as we know it to become a popular ingredient in the Italian kitchen!

ingredients for best spaghetti with tomato sauce ever (La Devozione)

The first tomato sauce!

The first written reference to a tomato sauce dates back to 1692. However, this was a sauce made with ember roasted tomatoes chopped with onions, chili and thyme and eaten with meat! It was called ‘salsa di Pomadoro alla Spagnuola’. (Spanish style tomato sauce). The Spanish were really the first Europeans to integrate tomatoes into their diet!

Fresh date tomatoes passed through a sieve

The Spanish ruled Naples and Sicily during the 16th and 17th century. So, it’s not surprising that the use of tomatoes in Italian cooking started there. But, it wasn’t until the 19th century that tomato sauce began to be eaten on pizza and with pasta! Pizza Margherita, named after Queen Margherita of Savoy, was invented in Naples in 1889 and the first written recipe for spaghetti with tomato sauce was published in 1837.

garlic cloves cooking in olive oil

The first written recipe for spaghetti with tomato sauce was published in 1837.

Just as these dishes were becoming popular in Naples and Southern Italy, the country began its unification. This helped to spread these tomato based recipes throughout the peninsula. And the rest as they say, is history! Or rather food history!

fresh tomato sauce with garlic in deep frying pan

Chef Peppe Guida.

Peppe Guida is one of Italy’s celebrity chefs. He, his recipes and his restaurant have attracted a lot of media attention in recent years. Called the pasta whisperer by some, Peppe is famous for his dried pasta recipes, particularly this spaghetti with tomato sauce. Chef Guida has a talent for turning simple traditional recipes using local seasonal ingredients into gourmet dishes that would not be out of place in a Michelin star restaurant. In fact, his restaurant , Antica Osteria Nonna Rosa, has a Michelin star!

uncooked spaghetti in tomato sauce

La Devozione. (The devotion)

The old traditional Neapolitan tomato sauce is made with just 3 ingredients; tomatoes, of course, lard (nowadays olive oil) and garlic. Peppe Guida’s spaghetti with tomato sauce recipe (la devozione) uses the same ingredients. So what is the difference?  In short, the quality of the ingredients plus, the way the sauce is made and the pasta cooked!

Spaghetti and tomato sauce cook together in the same pan

The pasta.

When it comes to recipes with only a few ingredients, it makes sense that the food you use is the highest quality The pasta, the olive oil and the tomatoes all need to be the best you can find for the tastiest result.  I used spaghettini from Pastificio dei Campi, the company I was invited to dinner at. You can read more about this prestigious pasta maker and where their pasta is available on my post about my visit.

Whichever pasta you use I would strongly suggest a bronze extruded pasta, meaning the pasta dough has been passed through bronze dies (molds) to make the shape. This type of pasta has a rougher surface and absorbs sauce better. Most artisan pastas and Pasta di Gragnano is made this way.

Peppe Guida cooking his La Devozione best spaghetti with tomato sauce ever
Peppe Guida cooking his La Devozione at Pastificio dei Campi.

The tomatoes.

Peppe Guida’s recipe calls for organic date tomatoes called lampadina from tomato growers PomoDama. These are also the tomatoes they use to make this dish at the Di Martino seafront pasta bar in Naples and at the Pastificio dei Campi dinner. Sadly I didn’t think to bring some of those tomatoes home with me. Instead, I used another type of date tomato from Sicily, as I really wanted to use fresh tomatoes for my best spaghetti with tomato sauce ever!

best spaghetti with tomato sauce ever (La Devozione)

The important thing is that the tomatoes are ripe, have a deep red colour and are very flavourful. This sauce is made using pureed fresh tomatoes and it isn’t cooked for very long before adding the pasta. Plus, apart from a bit of garlic and salt, there isn’t any other seasoning. So, the quality of the tomatoes is essential! You could also use San Marzano.

Making this best spaghetti with tomato sauce ever.

There are actually 2 ways to make this recipe. One is to cook the spaghetti entirely in the sauce. Italians call this method pasta risottata because it's similar to making a risotto! The other method is to half cook it in boiling water and half in the sauce. I did it the first way. However, at Pastificio dei Campi and The Di Martino seafront pasta bar they use the half and half method.

best spaghetti with tomato sauce ever (La Devozione)

Whichever way you decide to make this recipe, I’m sure you’ll agree with me it’s the best spaghetti with tomato sauce ever!! They call it 'La Devozione' and it's not difficult to understand how a simple plate of pasta can inspire so much passion! 

If you make this pasta recipe, I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page.

Looking forward to hearing from you!

Buon appetito!  

Disclaimer: Although this is a sponsored post, all opinions expressed are my own.

Other recipes by Peppe Guida on The Pasta Project

Lemon water spaghetti.

Read about my visit to Gragnano and Naples

The best pasta ever; Pastificio dei Campi.

Have a look at my other homemade tomato sauce pasta recipes for more delicious recipes like this one!

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the best spaghetti with tomato sauce ever

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best spaghetti with tomato sauce ever (La Devozione)

Best Spaghetti with Tomato Sauce Ever

Jacqui
Once you try this recipe for spaghetti with tomato sauce by Michelin star Neapolitan chef Peppe Guida, you will never want to make this classic Italian pasta dish any other way!
5 from 33 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Campania, Italian, Southern Italian
Servings 4
Calories 425 kcal

Ingredients
  

  • 360 g spaghetti (12-13 oz) I used spaghettini from Pastificio dei Campi
  • 2 garlic cloves peeled
  • 600-700 g ripe date tomatoes (21-24 oz) You can also use canned whole date tomatoes or San Marzano tomatoes. see notes
  • salt to taste
  • fresh basil as required
  • 2-3 tablespoon extra virgin olive oil
  • Parmigiano or vegetarian/vegan cheese for grating) grated (optional)

Instructions
 

  • Blend half of the whole tomatoes and pass through a sieve to remove the skin and seeds. Then crush the other half using a fork and pass through the sieve as well. You will obtain a fairly watery tomato sauce but it will thicken while cooking.
  • Peel the garlic and cook in the olive oil until it starts to soften. Add the tomato sauce and cook for about 5-10 minutes over a medium heat.
  • Add the uncooked spaghetti to the sauce. Be careful not to try to stir too roughly as the spaghetti may break. Once it softens you can then cook like risotto stirring frequently.
  • The starch from the pasta will thicken the sauce. If it gets too dry add a little water. Cook until the spaghetti is al dente. Add salt to taste and serve immediately with some fresh basil leaves and grated cheese if required.

Parboiling the spaghetti first

  • You can cook the spaghetti for 4-5 minutes in a pot of boiling salted water and then drain and add it too the tomato sauce. Finish cooking the pasta in the sauce. Keep a bit of the pasta cooking water to use if you need more liquid.
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Notes

If you are using canned tomatoes just pour the contents of the cans (tomatoes and juice) through a sieve. Use a fork or your hands to break the tomatoes into small pieces so almost everything goes through the sieve.
If using larger types of tomatoes like San Marzano, it's better to peel the tomatoes first by immersing them in boiling water and then removing the skins. Then blend half the tomatoes and pass the other half though a sieve.

Nutrition

Calories: 425kcalCarbohydrates: 74gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 13mgPotassium: 562mgFiber: 5gSugar: 6gVitamin A: 1250IUVitamin C: 21mgCalcium: 37mgIron: 2mg
Keyword Italian food, Italian recipe, Neapolitan recipe, spaghetti, tomato sauce
Tried this recipe?Let us know how it was!

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my autumn/winter pasta recipes cookbook!?


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Reader Interactions

Comments

    5 from 33 votes (2 ratings without comment)

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    Recipe Rating




  1. Jay says

    December 06, 2024 at 4:08 am

    Added a few finely chopped Calabrian chilies, 1/3 bottle of light bodied red wine and it came out absolutely spectacular~~

    Reply
    • Jacqui says

      December 07, 2024 at 11:54 am

      So glad this recipe was a hit with you Jay! We often add peperoncino to our tomato sauce as we love a bit of spice! Next time I'll try the wine too!

      Reply
  2. Reid says

    October 08, 2024 at 10:20 pm

    This came out amazing!!! I was skeptical once I got started because you’re basically cooking dry noodles in very runny raw tomato juice (if you use fresh)! I always up the garlic in every recipe but trust me, you don’t need to. I ended up removing my cloves early.

    Two things - I made some meatballs in the pan before frying the garlic, which gave some good depth; also be aware you may have to add a lot of water gradually. Will be making again and again!

    Reply
  3. Stephen Kiviat says

    October 18, 2022 at 5:10 pm

    I saw a great short video of how to cook spaghetti in tomato sauce on your site . How can I return to it ?

    Reply
    • Jacqui says

      October 19, 2022 at 8:53 am

      Hi Stephen, thanks for your comment. The video should play on the recipe post when you open it. Alternatively you can watch it on YouTube https://www.youtube.com/watch?v=ox8xDQD4ph8

      Reply
  4. Stephen Kiviat says

    July 11, 2022 at 11:20 pm

    SPAGHETTINI AL POMODORO DI PEPPE GUIDA

    What kind of spaghetti sauce do you recommend for this recipe?

    Reply
    • Jacqui says

      July 12, 2022 at 9:38 am

      Hi Stephen. This recipe is usually made with puréed fresh tomatoes although you can used canned tomatoes or passata, although you may need to add a little water. Fresh tomatoes make a more liquid sauce.

      Reply
  5. Tom says

    May 28, 2022 at 7:05 pm

    Hi, I have a few questions about the recipe. I am not able to get fresh date tomatoes locally, but able to buy 14.5 oz Colavita canned datterini tomatoes. I'm not sure what you mean by "blend" half of the tomatoes. Since they are canned would I just pour both cans through the sieve and smash them with a fork? Drain the tomatoes first and then smash through sieve? To blend fresh tomatoes seems to mean that you would steam the tomatoes to loosen skin and then pass through sieve, or just place them in a blender. I don't want to mess this recipe up, would like to do it right the first time. Could you please explain the process. Out of curiosity, when fresh tomatoes are available and in season, what kind would be a good substitute for datterini tomatoes? Plants are not even available locally to grow our own. Thank you very much. Regards

    Reply
    • Jacqui says

      May 30, 2022 at 10:34 am

      Thank you for your comment Tom. If using canned tomatoes I suggest just pouring the cans through a sieve and smash with a fork. The juice in the can is usually tomato juice and you need quite a lot of liquid to cook the pasta in. San Marzano are good fresh tomatoes to use but they have tough skins so would need peeling first. Small tomatoes like datterini don't need to be peeled. Blending some of the tomatoes first helps increase the liquid content. I'm going to add some notes to the recipe for readers using canned tomatoes.

      Reply
      • Tom says

        May 31, 2022 at 5:03 pm

        Thank you. Guess I will try both the datterini and San Marzano for a comparison. I was wondering, would you ever consider making some Pala bread. Very difficult to buy buratto flour. Must order it online and the shipping is more expensive than the flour. Can there be any substitutions? Have fun, Tom

        Reply
  6. michele says

    February 19, 2022 at 2:34 am

    How did I not know about this till now?! This is high on my list of your recipes that I need to try. I am wondering if I can try this with fresh pasta, just adjusting cooking times accordingly . Any thoughts on this?

    Reply
    • Jacqui says

      February 19, 2022 at 6:01 pm

      Hi Michele. This is a great recipe but I'm not sure about making it with fresh pasta. Pasta dishes where the pasta is cooked in the sauce usually use dried pasta because it takes longer to cook and the pasta absorbs the sauce and also thickens it as it releases starch. A bit like making a risotto. Do let me know how it turns out if you try it.

      Reply
  7. Carl Zuanelli says

    November 07, 2021 at 5:49 pm

    Hello,
    My name is Carl Zuanelli and I am the founder and owner of Nuovo Pasta Productions Ltd. an artisan fresh pasta and sauce manufacturer with facilities in the US. I am also the Chairman of the NPA (National Pasta Association) and recently elected President of the IPO. (International Pasta Organization) Having recently returned from Italy for the IPO annual conference held on October25th world pasta day. I want to take time thank you for the amazing job you are doing to promote pasta and am very impressed with the Pasta Project.the information and recipes are wonderful and full of Spirit. If my self or our associations can be of any help please reach out for me. Keep up the brilliant effort. Bravissima!
    Most Kind Regards,
    Carl

    Reply
    • Jacqui says

      November 08, 2021 at 10:16 pm

      Dear Carl, thank you so much for your comment. I'm thriled you like my Pasta Project. From the very beginning my goal has been to share the wonderful world of Italian pasta with others and get people to eat pasta the Italian way! Knowing that you appreciate and understand what I'm doing is high praise indeed! I'd love to find ways to collaborate with the NPA or IPO. So, will be writing to you direct. In the meantime, salute da Verona!

      Reply
  8. Stef says

    July 06, 2020 at 3:24 am

    I'm Italian and I've never seen pasta made this way. I can say that it's unbelievably good and I've made it twice already! I don't strain the tomatoes because it's too much work but I use San Marzano from a can and just blend them. It's so flavorful.

    Reply
  9. Rebeca says

    January 13, 2020 at 8:52 am

    Thank you for this beatiful recipe! I just want to add a bit of info for your little tomato history. Tomatoes are actually from México, they origin is Mesoamerica, a region in the south of Northamerica (I know it sounds confusing, sorry!). Thats why, as you mentioned, they name is an aztec (nahua) word: "tomatl".

    Reply
  10. Monica says

    July 01, 2019 at 6:40 am

    The simplest recipes always make the best go-tos, and this amazing sauce is no exception! Such a great one to keep on hand for busy nights!

    Reply
  11. Analida Braeger says

    July 01, 2019 at 5:18 am

    I have never seen this method used before to make pasta ! This was a very interesting recipe article too . thanks for sharing 🙂

    Reply
  12. Des says

    July 01, 2019 at 3:30 am

    The spaghetti sauce in Naples is simply the best! I went there a few years ago and I haven't been able to find a recipe... until now! I am going to make this week.

    Reply
  13. Neha says

    June 30, 2019 at 7:34 pm

    I was totally in mood for making spaghetti for dinner tonight and this recipe looks awesome. Thanks for posting it in the right time! 😉

    Reply
  14. Veronika's Kitchen says

    June 30, 2019 at 7:08 pm

    I am the biggest pasta fan and love good tomato sauce! I also love that you are making it from scratch, yet the recipe looks really simple to make! Definitely saving it for later!

    Reply
  15. Kathryn says

    June 30, 2019 at 3:33 pm

    I love how simple this recipe is. You can't go wrong when you add the pasta to the sauce!!

    Reply
  16. Marisa F. Stewart says

    June 30, 2019 at 1:52 pm

    Yes, we Italians can be a bit stubborn about trying new things. I know my papà had to be convinced several times, by me, to try something new. Loved your history and your method of cooking the sauce was my mamma's way. I like the idea of putting the spaghetti in the sauce and letting it cook. I've done that with shorter pasta with great success. I'll have to give the spaghetti a try.

    Reply
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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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