Spaghetti al Pomodoro

Name: Spaghetti al Pomodoro
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g spaghetti; 700 g tomato passata; 1 piece large onion; 3 cloves garlic; 45 ml olive oil; 1 bunch fresh basil; 40 g Parmigiano Reggiano; 1 pinch salt; 1 pinch black pepper

The foundational Italian recipe: a velvety tomato sauce built from a few ingredients with plenty of basil and good olive oil, mild and pure around the spaghetti..

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Cook time

30 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

476 kcal

Calories

14 g

Protein

12 g

Fat

78 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.55 · ~€1.15/serving

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Instructions

1
Finely chop the garlic and onion and sweat them slowly in olive oil over medium heat until soft and fragrant.
2
Pour in the passata, season with salt and pepper and let the sauce reduce gently until silky.
3
Cook the spaghetti in plenty of salted water until al dente, then drain, reserving a little pasta water.
4
Toss the pasta with the sauce and a splash of pasta water, scatter with basil and Parmigiano and serve.