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Spaghetti al Pomodoro Recipe

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by Marian Tisi (subscribe)
Sydney Writer
Published September 10th 2012
Cook your own delicious Italian pasta

This recipe takes me back to those leisurely days holidaying in Rome and Florence where we enjoyed this delicious traditional spaghetti in red sauce for lunch or dinner nearly every day.

Back home I've continued the love affair with this simple meal (though not every day as the Romans do) by cooking my own version of this traditional Italian pasta recipe.

So here is my very own quick and easy version for you to try out and enjoy. Bon appetito.

1 medium onion finely chopped
1 large clove of garlic finely chopped
1 large fresh tomato diced
1 medium size (approx.. 350 ml) bottle of Italian Passata
1 sprig of fresh basil
Extra virgin olive oil
Salt and Pepper to taste
1 500 Gram Packet of good quality Italian Spaghetti or bucatini
Freshly Grated Parmesan or Pecorino cheese
Fresh basil leaves to garnish

Serves 4

Heat oil in a medium sized saucepan over medium heat. Add onion and garlic and cook on medium to low heat stirring constantly for 2-4 minutes being careful not to brown or burn them. Add chopped tomatoes, passata, basil, salt and pepper. Combine well, cover and allow to cook on low heat for a further 10 minutes.

Meanwhile bring water to the boil for the pasta and season it with a teaspoon of salt. Cook the spaghetti or bucatini according to packet instructions (usually 8 minutes) stirring every couple of minutes so the pasta does not stick. Drain well and return to pot.

By this time your sauce should be cooked so immediately toss half the sauce through the pasta and combine well.

Serve in individual pasta bowls. Divide extra sauce evenly to the top of each serving. Grate some fresh parmesan or pecorino over the pasta and garnish with fresh basil leaves.

Extra Tips:
For a finer consistency to the sauce, try using a stick blender to blend the ingredients together once the sauce is cooked before adding to the pasta.

If you find while simmering your sauce is too watery then uncover the saucepan and cook for an extra few minutes until it thickens.

If the sauce is too thick try adding a cup full of the pasta cooking water.

Always make sure you check the seasoning is right before serving.
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Why? Because you will fall in love with this recipe
When: Delicious for Sunday lunch or dinner
Where: Your own kitchen
Cost: $10 or under
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