Spaghetti al pomodoro recipe

1. 1

   Bring a large pan of salted water to the rolling boil for the pasta.

2. 2

   Heat 2 tablespoons of the oil in a large saucepan over a low heat.

3. 3

   Add the chopped garlic and cook for 1-2 minutes.

4. 4

   Stir in the fresh tomatoes and cook for 2 minutes, until they start to soften.

5. 5

   Add the tinned tomatoes and the passata with half the basil, stirring as you bring the sauce to the boil.

6. 6

   Season to taste with salt and pepper.

7. 7

   Lower the heat and simmer gently for 10 minutes.

8. 8

   Meanwhile, cook the spaghetti according to the packet instructions.

9. 9

   Drain when al dente and turn the pasta into a heated bowl.

10. 10

    Stir in half of the sauce and mix well.

11. 11

    Serve the pasta in individual bowls, topped with a spoonful of the remaining sauce, the torn mozzarella pieces, a drizzle of extra virgin olive oil and a pinch of chopped basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.