RecipesSPAGHETTI AL POMODORO RECIPE
HOW TO MAKE SPAGHETTI AL POMODORO AT HOME
Italians eat an incredible 30 kilograms each of pasta per year, and spaghetti al pomodoro makes up a big percentage of that pasta mountain. Kids love it too, so it’s become a staple in households all over the world. We like to top ours with mozzarella instead of Parmesan for a creamier, fresher tasting result.
INGREDIENTS AND METHOD
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, finely chopped
- 230g plum tomatoes, de-seeded and quartered
- 1 x 400g can chopped tomatoes
- 500g tomato passata
- 12 basil leaves, finely chopped
- 500g Italian spaghetti
- 200g buffalo mozzarella
- Salt and freshly ground pepper
Method
Serves 4-6
Prep: 15 minutes
Cooking time: 20 minutes
- Bring a large pan of salted water to the rolling boil for the pasta.
- Heat 2 tablespoons of the oil in large saucepan over low heat. Add the chopped garlic and cook for 1-2 minutes. Sir in the fresh tomatoes and cook for 2 minutes more, until they start to soften.
- Add the tinned tomatoes and 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 gently simmer for 10 minutes.
- Meanwhile, cook the spaghetti according to the package 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 sauce, the torn mozzarella pieces, a drizzle of extra virgin olive oil and a pinch of basil.
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