Pasta al Pomodoro — Tomato and Basil Spaghetti

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 320 g Dry egg-free wheat spaghetti
• 600 g Unsalted tomato passata or puree
• 30 g Olive oil
• 8 g Garlic, peeled and minced
• 15 g Fresh basil leaves, washed and dried
• 4 g Fine salt
• 1 g Ground black pepper
• 100 ml Water, plus extra for washing or soaking as directed

Make it

Instructions

1. 1

   Warm all oil in a saucepan over medium-low heat. Add minced garlic for 30 seconds without browning. Add passata, 100 ml water, salt and pepper. Simmer gently 20–25 minutes.

2. 2

   Meanwhile cook dry spaghetti in a large pot of unsalted boiling water according to its packet, stopping just before fully tender. Reserve 150 ml cooking water before draining. Extra pasta-boiling water is not an eaten ingredient.

3. 3

   Toss drained pasta into sauce over low heat for 1–2 minutes, adding reserved cooking water a little at a time only as needed. Tear in basil off the heat.

4. 4

   Share all pasta and sauce equally among four plates. All salt is in the sauce so the estimate does not assume an unknown amount absorbed from salted boiling water.