Tomato Basil Spaghetti (Spaghetti al Pomodoro)

Tomato Basil Spaghetti (Spaghetti al Pomodoro)

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 15 min (PREP TIME: 15 min)

cooking sketch Easy

4 people


  • 400 g Passata Mutti
  • 350 g spaghetti
  • 10 leaves of basil
  • 1 clove minced Garlic
  • 1 tsp minced onion
  • 3 tbsp extra virgin oil
  • pinch of salt
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Tomato Basil Spaghetti (Spaghetti al Pomodoro): Method

  1. In a pan, heat the olive oil over medium heat.
  2. Add the minced garlic and onion and sauté for a minute.
  3. Add the Mutti Passata and tear a few basil leaves into the sauce. Season with a pinch of salt. Stir well and let it simmer for about 5 minutes.
  4. Cook the Spaghetti according to the package instructions in salted boiling water, until they are al dente.
  5. Drain the cooked Spaghetti and immediately add them to the tomato sauce in the pan. Toss the Spaghetti in the sauce for about 2 minutes and serve with some fresh leaves of basil.

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Also made with: Passata

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