Pasta al Pomodoro

Pasta al Pomodoro

THE recipe of the Italian tradition. Pasta al pomodoro is one of the first recipes that children eat and love because it’s simple and every Italian mother always has the ingredients to prepare it, last minute also. Everyone has his own version, this is the easiest.

Ingredients – serves 4

400 gr of Spaghetti

2 x 400 gr tins of Tomatoes sauce or chopped tomatoes

1 medium onion

1 small bunch of fresh basil , leaves picked

Extra virgin olive oil

Sea salt

 

Extra:

Parmesan cheese

Pepper

 

Methods

  1. Peel and finely slice the onion
  2. Heat a saucepan over a medium heat and add olive oil (5/6 tablespoons) and the onion then cook on low heat until onion became soft and lightly gold. This is what we call “soffritto”.
  3. Add the tomatoes sauce, season with a pinch of salt and keep it cooking very slow for around 20 minutes, stirring occasionally.
  4. Meanwhile, fill a large pot (the “Pastaiola” as we call it in Italy) three-quarters of the way up with boiling water, add a pinch of salt and bring back to the boil.
  5. Add the spaghetti and cook according to pack instruction, until it is “al dente”.
  6. Do not forget your sauce, stir it occasionally and to the and add your chopped basil
  7. Once the pasta is ready, drain in a colander
  8. Stir spaghetti with the sauce and serve

 

Extra tips:

  • You can serve with finely grated Parmesan cheese
  • For an hot version, you can add some hot pepper to the soffritto.
  • Spaghetti is the classic type of pasta for this sauce but it works also with short pasta