Italian Spaghetti with Tomato Sauce
Spaghetti al pomodoro is one of the most beloved recipes in Italian cuisine. Made with just a few simple ingredients such as spaghetti, Mutti Tomato Passata and fresh basil, it stands out for its authentic flavour and irresistible creaminess. A quick and easy recipe, perfect for bringing the true taste of Italian tradition to the table.
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
Easy
Ingredients
-
350
g
spaghetti
-
700
g
Mutti Passata Tomato Puree
-
1
clove
garlic
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3
tbsp
extra virgin olive oil
-
t.t.
fresh basil
-
t.t.
salt
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Italian Spaghetti with Tomato Sauce: Method
- Heat three tablespoons of extra virgin olive oil in a large frying pan, then add the garlic clove with its skin on and allow the oil to infuse for a couple of minutes.
- Add the tomato passata to the pan, stir well and heat the sauce for 5–6 minutes.
- Meanwhile, bring plenty of salted water to the boil.
- Once the sauce is hot, add a few fresh basil leaves, turn off the heat and remove the garlic if desired.
- When the water reaches a boil, add the spaghetti and cook according to the package instructions.
- Once ready, return the sauce to the heat and drain the spaghetti directly into the pan. Add a couple of ladles of cooking water to make the sauce even smoother and creamier.
- Serve the spaghetti and garnish with a small bunch of basil leaves.
