SPAGHETTI AL POMODORO
Ingredients
4 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
230 g (8.1oz) plum tomatoes, de-seeded and quartered
400 g (14.1oz) chopped tomatoes (from a tin)
500 g (17.6oz) tomato passata
12 basil leaves, finely chopped
500 g (17.6oz) Italian spaghetti
200 g (7.1oz) buffalo mozzarella
1 pinch salt & pepper, to taste
Step-by-step
Bring a large pan of salted water to the rolling boil for the pasta.
Heat 2 tablespoons of the oil in a large saucepan over a low heat. Add the chopped garlic and cook for 1-2 minutes. Stir in the fresh tomatoes and cook for 2 minutes, until they start to soften.
Add the tinned tomatoes and the passata with half the basil, stirring as you bring the sauce to the boil. Season to taste with salt and pepper. Lower the heat and simmer gently for 10 minutes.
Meanwhile, cook the spaghetti according to the packet instructions. Drain when al dente and turn the pasta into a heated bowl. Stir in half of the sauce and mix well.
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.
Recipe taken from The ASK Italian Cookbook – by Theo Randall |
