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Pasta pomodoro recipe

46 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 prepare and 20 mins to cook
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

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.

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Meanwhile bring a pan of water to the boil and cook the spaghetti for 8-10 mins until tender. Drain well and set aside.

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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.