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Pasta pomodoro recipe

Pasta pomodoro recipe

3 ratings

An easy classic Italian pasta pomodoro recipe made with onion, garlic, tomatoes and fresh basil. This is a super quick and relatively inexpensive dinner that the whole family will enjoy. See method

  • Serves 4
  • 5 mins to cook and 20 mins to cool
  • 323 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and sliced
  • 325g pack baby plum tomatoes
  • 500g carton of passata
  • handful of fresh basil leaves chopped
  • 250g spaghetti
  • fresh Parmesan to serve
  • basil leaves to serve
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

    1365kj
    323kcal
    16%
  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    9g 10%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 54g Protein 9.4g Fibre 4.9g

Method

  1. Heat the oil in a medium saucepan and cook the onion and garlic for 4-5 mins over a medium heat until softened and beginning to golden. Add the baby plum tomatoes and cook for 4-5 mins, stirring occasionally, until the tomatoes have softened and most have popped. Add the passata and bring to the boil, stirring well, then reduce the heat and simmer for 8-10 mins until reduced and thickened by around a third. 
  2. Meanwhile bring a pan of water to the boil and cook the spaghetti for 8-10 mins until tender. Drain well and set aside. 
  3. Once the tomato sauce has reduced, season generously and add the fresh basil and stir well. Add the drained pasta and stir to coat in the sauce. Serve in warmed serving bowls with freshly grated Parmesan and extra basil leaves.

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