Tomato Basil Spaghetti (Spaghetti al Pomodoro)

Tomato Basil Spaghetti (Spaghetti al Pomodoro)

from Chef Andrea Belfiore, with EVENTO.

Hint: prepare the sauce in advance.

Made with Tomato puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch 15 min (PREP TIME: 15 min)

cooking sketch Easy

2 people


  • 0.5 lb Spaghetti
  • 24.5 oz Pomodoro e basilico sauce (see above for the link to the full recipe)
  • EVOO
  • Parmigiano Reggiano or ricotta salata cheese (to taste)
  • Salt
  • Basil leaves (to garnish)
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Tomato Basil Spaghetti (Spaghetti al Pomodoro): Method

  1. Bring a large pot of water to boil. Salt the water to make it taste almost like the sea. Add the spaghetti and cook until al dente by taking them out a minute before the cooking time written in the box. Strain the spaghetti and toss it with the sauce in a pan on medium/high heat. Add a touch of cooking water and some Extra Virgin Olive oil. This will help the sauce to cling to the pasta.
  2. Add more sauce if needed.
  3. Before serving feel free to add grated Parmigiano Reggiano (or ricotta salata) and garnish with some fresh basil leaves.

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Also made with: Tomato puree

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