Pasta al Pomodoro Recipe

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Pasta al pomodoro

  • Author: Tommy Fratini
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min
  • Yield: 2 1x
  • Diet: Vegan


Spaghetti al pomodoro is the most famous Italian dish in the world. People only started to use tomatoes in the early 1700s, before then, they just used olive oil and cheese!
Let’s celebrate this masterpiece with the traditional recipe from South Italy. It’s easy and perfect.



Sardel x Roscioli Cooking Kit

  • 400 gr Tomato puree Paglione
  • Pici di semola di grano tenero JANAS
  • Parmigiano Reggiano
  • Fresh basil
  • 1 garlic glove
  • Extra virgin olive oil
  • Salt


  1. In a pot of boiling salted water, cook pasta until al dente
  2. Put some extra virgin olive oil in a pan. Do not put the fire too high (not more than 90 degrees)
  3. Smash the garlic with the skin (in camicia) and put in the pan
  4. Add some basil and black pepper and mix it
  5. After few minutes leave, remove the garlic
  6. Add some water, so the oil doesn’t burn
  7. Add the tomato puree in the pan and cook it for 5 minutes
  8. Once the pasta is cooked, drain it and put it in the pan with the sauce
  9. Finish the cooking in the pan for 2 minutes with the tomato sauce and a few spoons of the pasta water
  10. Add some extra virgin olive oil, Parmigiano and some basil
  11. Buon appetito!
  • Category: Main Course
  • Cuisine: Italian

Keywords: Italian, pomodoro, basil, cuisine, Paglione,

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