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A plate of pasta al pomodoro topped with parmesan shavings and basil leaves.

Pasta al Pomodoro - AU Cups

Robyn
Spaghetti al Pomodoro is a classic Italian dish of spaghetti in a simple tomato sauce. Made with a handful of ingredients and on the table in 30 minutes, it is an easy family dinner that kids love!
5 from 3 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course dinner
Cuisine Italian
Servings 4 people
Calories 375 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves garlic peeled and halved
  • 400 g tin whole tomatoes or fresh tomatoes, see notes below
  • 350 g spaghetti
  • salt
  • fresh parmesan to serve, optional
  • fresh basil to serve, optional
  • olive oil to serve, optional

Instructions
 

  • Place a frying pan over a low-medium heat, add the oil and cook the garlic halves for 2 minutes, until light golden.
  • Stir in the tomatoes, breaking them up with a wooden spoon, the fresh basil stalks, salt, and simmer gently for 10 minutes, until thick.
  • Meanwhile, bring a large pan of salted water to the boil and add the spaghetti. Cook according to the packet instructions for al dente. Drain, reserving 250ml / 1 c of cooking water.
  • Remove the garlic cloves and basil stalks from the thickened tomato sauce.
  • Tip the cooked pasta into the sauce, together with 125m / ½ c of the cooking water and stir to combine.
  • Season to taste, adding a little more of the cooking water if the sauce seems to thick.
  • Serve straight away, sprinkled with fresh basil leaves, fresh parmesan and a drizzle of olive oil.

Notes

  • Olive oil – in addition to being the oil to sauté the garlic in, olive oil adds flavour to the sauce.
  • Garlic – the tomato sauce has a hint of garlic, achieved by cooking the garlic in the oil to infuse the flavour, then removing it before serving. You can of course leave the garlic in – just crush it rather than halve it.
  • Tomatoes – if tomatoes are in season, grated fresh tomatoes make a light and delicious sauce. However for the rest of the year a tin / can of whole plum tomatoes makes a great substitute (and is quicker!)
  • Spaghetti – or use your favourite pasta shape. Penne, rigatoni, fusilli would all work well.
  • Basil – fresh basil makes this dish sing. I use the stalks in the sauce to add extra flavour, then discard before serving.
  • Chilli flakes – chilli flakes are often used in Southern Italian regions. Either add them just before adding the tomatoes, or sprinkle over the top just before serving (I tend to do it this way so the kids can have it without and the adults can have a touch of spice.)
  • Quality ingredients – this is a dish with very few ingredients, so for the best pasta al pomodoro use the best quality ingredients that you can.
  • Salt the pasta cooking water – this helps season the pasta from the inside out.
  • Bitter tomatoes – if the tomato sauce tastes a little bitter, add a pinch of sugar. Some brands of tinned tomatoes are more bitter than others.

Nutrition

Calories: 375kcalCarbohydrates: 70gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 149mgPotassium: 389mgFiber: 4gSugar: 5gVitamin A: 117IUVitamin C: 10mgCalcium: 52mgIron: 2mg
Keyword Italian tomato pasta, pasta tomato sauce, spaghetti al pomodoro

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