Spaghetti al Pomodoro || Spaghetti with tomato sauce

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  • 3 spoons of extra virgin olive oil
  • 2 garlic cloves
  • 500 gr organic tomato passata
  • basil
  • salt
  • 500 gr durum wheat semolina spaghetti


How to cook the sauce

Heat the evo oil in a deep pan on medium-low heat, add the garlic cloves, then gently fry for 1 minute.

Add the tomato passata and some water (about half of the tomato) with a pinch of salt.

Bring to the boil, then reduce the heat and simmer (covering with a lid with a steam hole or lifted with a ladle) until the sauce is reduced and deep in colour.

When the sauce is ready turn off the heat and add coarsely chopped fresh basil.

How to cook pasta
The first times you can wait for the sauce to be ready and then cook the pasta. When you’ll be more confident with the cooking time of your sauce, you could start cooking your pasta before, to have pasta and sauce ready together.

Put a tall pasta pot full of water on the stove. You can use cold water and wait for it to boil or, as I often do, you can put the water that previously boiled in a kettle.

When the water boils add a handful of rock salt, enough to make the water salted as if it was from the sea, and wait for it to boil again.

Add the pasta to the water, then stir a few times to prevent the spaghetti from sticking together. Let it cook for the time you can find on the package, stirring occasionally.

Drain the spaghetti and put them in the pan with the sauce over low heat, stirring for a minute so that pasta can absorb the sauce well.

If you like it you can add some grated Parmigiano or Grana Padano directly in the pan, so that it will melt nicely, otherwise sprinkle the cheese on top of the spaghetti when they are in the plate and finish with some basil leaves.

Buon Appetito!

You can find the video for this recipe here:


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