Spaghetti al Pomodoro is a classic Italian meal that involves spaghetti and a gorgeous tomato sauce. Better still, the sauce works well with pretty much any type of pasta and is so much tastier then the shop bought variety.
- 4 tablespoons ASK Italian extra virgin olive oil
- 3 garlic cloves, finely chopped
- 230g plum tomatoes, de-seeded and quartered
- 1 x 400g tin chopped tomatoes
- 500g tomato passata
- 12 basil leaves, finely chopped
- 500g De Cecco or other Italian spaghetti
- 200g buffalo mozzarella, torn into bite size pieces
- Salt and freshly ground black pepper
Method1 Bring a large pan of salted water to the rolling boil for the pasta.
2 Heat 2 tablespoons of the oil in a large saucepan over a low heat. Add the chopped garlic and cook for 1-2 minutes. Stir in the fresh tomatoes and cook for 2 minutes, until they start to soften.
3 Add the tinned tomatoes and the passata with half of the basil. Season to taste with salt and pepper. Then lower the heat and simmer gently for 10 minutes.
4 Meanwhile cook the spaghetti according to the instructions on the packet. Drain when al dente (this means firm to the bite - or leave it longer if you like your pasta softer) and turn the pasta into a heated bowl. Stir in half of the sauce and mix well.
5 Serve the pasta in individual bowls, topped with a spoonful of the remaining sauce, the torn mozzarella pieces, a drizzle of extra virgin oil and a pinch of chopped basil.
Prep Time15 minutes
Cook Time20 minutes
Nutrition InformationServes 4-6
Recipe courtesy of the ASK Italian Cookbook, published by Penguin, RRP £10. For more information, head here.
More tasty pasta recipes:
Pork & Chorizo Meatballs With Spaghetti
Welsh Lamb Linguine With Peas & Leeks
Stilton, Asparagus & Tomato Tagliatelle
Alvaro Maccioni's Arrabiata Penne