There pasta with tomato sauce here in Italy it is an institution. With onion or garlic, with fresh cherry tomatoes, peeled tomatoes or passata … everyone does it in his own way, but it's always good and everyone always likes it. It can be eaten simply or with additions: the most basic is grated Parmesan, but you can range from canned tuna to olives and capers to obtain ever new versions and evolutions. Quick and easy to prepare, it is considered the pasta with sauce par excellence, it is the delight of young and old and is always present in the menus for children, along with cutlet and chips.
As you know, my blog was born just as a cooking diary, to record my first experiments and give a hand to those who were beginners like me.
That's why from time to time I try to add very basic recipes, which surely 99% of you will be able to do perfectly … but I also try to put myself in the shoes of that 1% (whether they are kids left for the first time home alone, off-site students or more), because I've been there. However, this recipe, as trivial as it may seem, is not at all simple, not everyone knows how to make an excellent fresh tomato pasta, I assure you. I leave you my version of spaghetti (square) with tomato (sammarzano), but I'm curious to know how you prepare it, so, if you want, leave me your version in the comments!
- Preparation: 25 min
- cooking: 15 min
- total: 40 min
How to make tomato pasta
First, wash the tomatoes well, blanch them for about 15 minutes (until the skin begins to split) and drain.
Peel them and remove the internal seeds.
(Alternatively, use some very simple peeled tomatoes in a jar to speed up the times, but be careful to buy excellent quality ones.)
Let a clove of garlic brown in a large pan with plenty of oil, then add the chopped tomatoes and cook for about ten minutes (in the meantime, cook the pasta).
Remove the garlic and add the fresh basil and the pasta just drained, very al dente.
Sauté the pasta a little more to mix the sauce with the pasta well.
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