Spaghetti al pomodoro

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An iconic dish of Italian cuisine, with the typical ingredients of the Bel Paese: spaghetti, tomato and basil. Spaghetti with tomato sauce is an institution, a simple but far from trivial recipe.

Like most Italian recipes, it starts with a few ingredients but of high quality, apparently the recipe is very simple but if the right steps are not followed, it can turn into a disaster. I’ll show you how to avoid more common mistakes and surprise your guests!

Spaghetti al; pomodoro

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Course: pasta
Cuisine: Italian
Keyword: healthy recipes, italian cousine, Spaghetti
Prep Time: 30 minutes
Servings: 3 people
Author: Luca Frau


  • 320 grams spaghetti
  • 30 grams olive oil
  • 8 leafs basil
  • 800 grams peeled tomatoes
  • 1 clove garlic
  • salt


  • To prepare spaghetti al pomodoro,start preparing the sauce, pour extra virgin olive oil in a sauce pan,add the garlic and chopped fresno chili and let it cook for 2 minutes at medium heat.
  • Now it's time to add add the peeled tomatoes(be sure to choose a high quality tomatoes, my favorite are from italian company Mutti).
  • Cover with a lid and cook for at least 1 hour on a very low heat: the sauce should simmer gently as to obtain a smooth and homogeneous puree.
  • Stir occasionally. After the indicated time, remove the garlic and pass the tomatoes to the food mill
  • Put the sauce back in the pan, turn on the very low heat and add the basil leaves . After a few minutes you can turn off the sauce and keep warm. At this point you just have to cook the pasta in abundant boiling salted water
  • Drain the spaghetti al dente directly in the sauce and stir for a few minutes on high heat to combine everything together. Your spaghetti with tomato sauce is ready, you just have to serve it up and garnish with fresh basil and a drizzle of olive oil.
Tried this recipe?Mention @cheflucafrau or tag #cheflucafrau!

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