Pasta with tomato and basil (pasta al pomodoro all’italiana)

One of the most famous pasta recipes in the world is pasta al pomodoro. Spaghetti with tomato, the children’s favourite and one of the easiest to prepare. The only secret is to use good quality tomatoes, fresh or preserved, and fresh basil.

Normally the typical Pomodoro sauce is made with grated tomatoes, olive oil, basil and salt. I prefer to make it with whole tomatoes, because I don’t like the sauce to be so absolutely homogeneous, but you choose how you prefer it. Some also include a bit of chopped onion, pepper, a bit of cayenne and, when serving the pasta, put a bit of parmesan on top. Everything is tasty, but I’ve given you the purest and most classic recipe, the super red one.

Buen provecho!

Pasta with tomato and basil (pasta al pomodoro all'italiana)

One of the most famous pasta recipes in the world is pasta al pomodoro. Spaghetti with tomato, the children's favourite and one of the easiest to prepare. The only secret is to use good quality tomatoes, fresh or preserved, and fresh basil.

Dish: main courses

Cuisine: Italiana

Tags: basil, garlic, olive oil, pasta, tomato

Preparation time 5 minutes minutes

Cooking time 15 minutes minutes

Servings :2

Calories 400kcal

Author :Mia Mattarello

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Ingredients

• Grate or peel tomatoes
• Brown the garlic clove in a paella pan with 2 tablespoons of virgin olive oil
• Remove the garlic and add the tomato
• Allow the sauce to reduce for about 15 minutes
• Test and correct for salt if necessary. (If you feel it is too acidic, you can add a little sugar to balance it out)
• Turn off the heat put the basil in the sauce, stir and leave the paella or saucepan covered for 10 minutes
• Boil the pasta in plenty of salt water
• Add the pasta to the sauce when it is almost al dente together with half a ladle of cooking water
• Sauté the pasta for 30 seconds and serve

Instructions

• Grate or peel tomatoes
• Brown the garlic clove in a paella pan with 2 tablespoons of virgin olive oil
• Remove the garlic and add the tomato
• Allow the sauce to reduce for about 15 minutes
• Test and correct for salt, if necessary. (If you feel it is too acidic, you can add a little sugar to balance it out)
• Turn off the heat, put the basil in the sauce, stir and leave the paella or saucepan covered for 10 minutes
• Boil the pasta in plenty of salt water
• Add the pasta to the sauce when it is almost al dente, together with half a ladle of cooking water
• Sauté the pasta for 30 seconds and serve