Cook and Scale
Spaghetti al Pomodoro
4 servings · 30 min total
The soul of Italian cooking: spaghetti in a slow-simmered tomato sauce sweetened by good olive oil and finished with fresh basil.
Ingredients
- 400 g spaghetti
- 4 tbsp olive oil
- 3 garlic, crushed
- 800 g canned tomatoes
- fresh basil to taste
- 1 tsp white sugar
- salt to taste
- black pepper to taste
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
Warm the garlic oil — Warm the olive oil with the crushed garlic over low heat for 2 minutes until fragrant but not coloured.
- 2.
Simmer the tomato sauce — Add the canned tomatoes, a pinch of sugar and a few basil leaves, and simmer gently for 20 minutes, crushing the tomatoes, until sweet and thick. Season.
- 3.
Cook the spaghetti al dente — Cook the spaghetti in salted boiling water for 10 minutes until al dente, then drain.
- 4.
Toss pasta with the sauce — Toss the spaghetti through the sauce with the remaining basil and serve.