Spaghetti al pomodoro recipe
Spaghetti with tomato sauce - a classic Italian dish which is quick to prepare and always delicious. It's a family favourite for a very good reason.
Ingredients
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, finely chopped
- 230 g plum tomatoes, de-seeded and quartered
- 400 g chopped tomatoes (from a tin)
- 500 g tomato passata
- 12 basil leaves, finely chopped
- 500 g Italian spaghetti
- 200 g buffalo mozzarella
- 1 pinch salt & pepper, to taste
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, finely chopped
- 8.1 oz plum tomatoes, de-seeded and quartered
- 14.1 oz chopped tomatoes (from a tin)
- 17.6 oz tomato passata
- 12 basil leaves, finely chopped
- 17.6 oz Italian spaghetti
- 7.1 oz buffalo mozzarella
- 1 pinch salt & pepper, to taste
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, finely chopped
- 8.1 oz plum tomatoes, de-seeded and quartered
- 14.1 oz chopped tomatoes (from a tin)
- 17.6 oz tomato passata
- 12 basil leaves, finely chopped
- 17.6 oz Italian spaghetti
- 7.1 oz buffalo mozzarella
- 1 pinch salt & pepper, to taste
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Bring a large pan of salted water to the rolling boil for the pasta.
- 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.
- Add the tinned tomatoes and the passata with half the basil, stirring as you bring the sauce to the boil. Season to taste with salt and pepper. Lower the heat and simmer gently for 10 minutes.
- Meanwhile, cook the spaghetti according to the packet instructions. Drain when al dente and turn the pasta into a heated bowl. Stir in half of the sauce and mix well.
- Serve the pasta in individual bowls, topped with a spoonful of the remaining sauce, the torn mozzarella pieces, a drizzle of extra virgin olive oil and a pinch of chopped basil.
Recipe taken from The ASK Italian Cookbook by ASK Italian restaurants.
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