RecipesSPAGHETTI AL POMODORO RECIPE

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.