Tomato Basil Spaghetti (Spaghetti al Pomodoro)
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.
Easy
Ingredients
-
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
- 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.
- Add more sauce if needed.
- Before serving feel free to add grated Parmigiano Reggiano (or ricotta salata) and garnish with some fresh basil leaves.
