Spaghetti Pomodoro
ID: 2b8783dc...
A quick and classic Italian Spaghetti Pomodoro made with high-quality passata, fresh basil, garlic, and onions. This simple yet flavorful dish comes together beautifully by simmering the sauce to let the ingredients marry perfectly.
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🍳 Cooking Flow
Blend the garlic and onions, then sauté them in olive oil with salt until fragrant. → Add tomato passata, water, and a large bunch of fresh basil, then simmer for 30 minutes. → Boil the spaghetti in salted water until al dente. → Discard the cooked basil, transfer the spaghetti into the sauce, and toss to combine. → Plate and garnish with extra sauce, fresh basil, grated cheese, olive oil, and chili flakes.
Cooking Steps
Brief Cooking Order
Blend the garlic and onions, then sauté them in olive oil with salt until fragrant. → Add tomato passata, water, and a large bunch of fresh basil, then simmer for 30 minutes. → Boil the spaghetti in salted water until al dente. → Discard the cooked basil, transfer the spaghetti into the sauce, and toss to combine. → Plate and garnish with extra sauce, fresh basil, grated cheese, olive oil, and chili flakes.
Introduction
A quick and classic Italian Spaghetti Pomodoro made with high-quality passata, fresh basil, garlic, and onions. This simple yet flavorful dish comes together beautifully by simmering the sauce to let the ingredients marry perfectly.
Step 1
Place the chopped onion and garlic cloves into a small blender and blend until minced.
Step 2
Pour a generous amount of extra virgin olive oil into a pot, add the minced onion and garlic, and season with a pinch of salt.
Step 3
Sauté the onion and garlic mixture over medium heat until fragrant and slightly softened.
Step 4
Pour the tomato passata into the pot. Fill the empty passata bottle about 3/4 full with water, shake to rinse the bottle, and pour the water into the pot.
Step 5
Add a large bunch of fresh basil to the pot, stir well, bring to a boil, then reduce heat to a simmer.
Ingredients List
Important Notes
Investing in high-quality, bronze-die extruded pasta is highly recommended for better texture and sauce adhesion.
Adding water to the passata and simmering it for 30 minutes prevents the sauce from burning while giving the onions, garlic, basil, and tomato plenty of time to marry.
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