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Pasta al Pomodoro Recipe
Making this pasta dish is easy. You only need basic ingredients and common kitchen tools. Below is a quick and easy recipe you may want to try.
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Course:
Pasta
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
650
kcal
Author:
Guido Pedrelli
Ingredients
▢
500
grams
pasta
▢
1.5
cups
tomato puree
(fresh or in can)
▢
2
cloves
garlic
▢
3
tbsp
extra virgin olive oil
▢
1
pinch
salt
▢
6
leaves
basil
▢
1
tbsp
butter
▢
1/4
cup
cheese
Instructions
▢
Boil a pot of water and a little dash of salt.
▢
Once the water is boiling, you can start to cook the pasta. You may follow the instructions indicated in the package.
▢
Once done, drain the pasta and set aside.
▢
Boil water in another pot. When the water is boiling, put the tomatoes for a few minutes and then drain.
▢
Once the tomatoes are cool enough to touch, peel and finely chop them. You may also use a blender, if you prefer a smoother texture.
▢
In a saucepan, heat garlic in olive oil. Cook until it turns golden brown. This may take about three minutes.
▢
Slowly add the tomatoes in the pan and stir until well combined. Add salt, to taste.
▢
Cook the tomato sauce on medium high heat for roughly around 10 minutes, or until the sauce starts to thicken.
▢
You can start adding sugar by half a teaspoon. Add more according to your preference. Note that most pasta dishes are not sweet.
▢
Stir in the chopped basil in the pasta sauce. Make sure that it is well combined.
▢
Toss the pasta with the tomato sauce mixture. You can add a tablespoon of butter to make it creamier.
▢
Once the butter is completely melted, turn off the heat. Top with grated cheese and serve immediately.
Calories:
650
kcal
|
Carbohydrates:
102
g
|
Protein:
19
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Cholesterol:
15
mg
|
Sodium:
114
mg
|
Potassium:
710
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
700
IU
|
Vitamin C:
10.9
mg
|
Calcium:
98
mg
|
Iron:
3.5
mg
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