Pasta al Pomodoro
Savor the simplicity of Pasta al Pomodoro: fresh tomatoes, garlic, and olive oil come together in perfect harmony.
Ingredients
- 400 g spaghetti or other dried pasta
- 2 cans chopped tomatoes (2 x 400 g)
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pinch sugar
- 1 handful fresh basil
- 50 g Parmesan, finely grated
- water for cooking
- coarse salt for the pasta water
How to make it
- Bring a large pot of water to a boil and salt it generously with coarse salt. Cook the pasta until al dente, then lift out about 1 dl of the cooking water and drain the pasta.
- Heat the olive oil in a wide pan over medium heat. Add the onion and cook it slowly for 5 minutes until soft and translucent, with no browning.
- Stir in the garlic and cook for 1 minute until fragrant, then add the chopped tomatoes, salt, black pepper and sugar.
- Simmer the sauce gently for 15 to 20 minutes, stirring now and then, until it looks thick and glossy. Stir in a little of the reserved pasta water if it needs loosening.
- Tear in most of the basil leaves and add the drained pasta to the pan. Toss over low heat for 1 to 2 minutes until the sauce clings to the strands.
- Divide the pasta between four bowls and top each portion with the remaining basil and finely grated Parmesan.
