Tomato pasta – pasta al pomodoro
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Tomato pasta is Italian cooking at its best, simple but very good. Pay attention to the quality of the tomatoes. Market produce is generally only good in July.
Ingredients for four
400g dry spaghetti 8 large ripe fresh tomatoes (summer harvest) OR good quality tomatoes;1 tbsp 1 tbsp 1 good quality tomato puree 1 tbsp 1 generous spoonful of olive oil 1 bunch of basil 1 handful of grated parmesan cheese 1 clove of garlic salt and pepper
Make the tomato paste:
Bring the spaghetti water to the boil and cook the pasta in the generously salted water until just tender.
Cool (stem, skins and seeds removed) the fresh tomatoes and chop finely. Take a large pan and a good splash of olive oil. Chop the garlic cloves and sauté in the pan for a moment to release the aromas.
Add the diced tomatoes to the pan (or the tomato paste) and cook for a moment. Season with salt and sugar if needed (if you are making the tomato paste out of season with fresh domestic tomatoes, sugar will be needed).
When the spaghetti is done, take out a cup of cooking water and drain the spaghetti. Stir the cooking water into the tomato sauce and sprinkle in myös basil. Stir the sauce into the spaghetti.
Serve the tomato paste in portions on a plate, grate the parmesan and sprinkle with black pepper. Garnish with basil leaves.
Tomato pasta is a good accompaniment to bread.
häspice recipes Italy Vegetarian dishes pasta tomato