20min 4 ppl
Pasta al Pomodoro
30 minutes
2 people
Medium31–60 min or 7–12 steps
30 min · 9 steps
Medium: 31–60 min or 7–12 steps
400 kcalper person
Protein 10g
Carbs 66g
Fats 12g
About this dish
The simplest, purest Italian pasta — good tomatoes, a little butter, and fresh basil — where quality ingredients do everything and there is nothing to hide behind.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- garlic clovespeeled and lightly crushed2
- fresh basil leavesplus extra to serve8
Tins & Jars
- tinned San Marzano plum tomatoescrushed by hand400 g
Dried Goods
- spaghetti or mezze rigatoni160 g
- sugar1 tsp
Spices & Seasonings
- salt to taste
Oils & Condiments
- extra virgin olive oil3 tbsp
Utensils
- medium saucepan
- large pot
- colander
- wooden spoon
- measuring cup
Method
1
Peel and lightly crush the garlic cloves. Crush the tinned tomatoes by hand in a bowl.
Approx. 5 minutes
2
Heat the olive oil in a medium saucepan over medium-low heat.
Approx. 2 minutes
3
Add the garlic and cook for 3 minutes, pressing gently, until pale golden and fragrant. Remove and discard the garlic.
Approx. 3 minutes
4
Add the crushed tomatoes and sugar to the pan. Season with salt.
Approx. 1 minutes
5
Simmer over medium-low heat for 20 minutes, stirring occasionally, until the sauce has thickened and is a deep red.
Approx. 20 minutes
6
Stir the fresh basil leaves into the sauce.
Approx. 1 minutes
7
Meanwhile, cook the pasta in heavily salted boiling water until al dente. Reserve 100ml pasta water before draining.
Approx. 10 minutes
8
Add the drained pasta to the sauce and toss for 1 minute, adding reserved pasta water if needed to loosen.
Approx. 1 minutes
9
Serve immediately with fresh basil and a drizzle of extra virgin olive oil.
Approx. 1 minutes
