Pasta al pomodoro

Pasta al pomodoro


6 people made this

About this recipe: A simple, straightforward recipe for spaghetti with tomato and basil sauce. Ready to serve in 20 minutes. You can use fresh tomatoes but the tinned variety have a more chopped intense flavour.

Erinn London, England, UK

Serves: 4 

  • 450g spaghetti
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 (400g) tin chopped tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon freshly chopped basil
  • Freshly grated Parmesan cheese, to serve

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Cook the spaghetti in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Heat the oil in a large saucepan over medium heat. Add garlic, stirring often, until it starts to colour. Add tomatoes, salt and pepper, and cook for about 10 minutes. When 2 minutes remain add the basil.
  3. Drain the pasta and add it to the tomato sauce. Mix until thoroughly combined. Dish it up and top with freshly grated Parmesan.

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Reviews (3)


F-A-B-O-L-O-U-S! So simple and so delicious, by far the best recipe for pasta al pomodoro I have ever found! And this is a comment coming from a guy born and raised in Italy, myself, which means you guys can trust my opinion. Erinn proposes a perfect mix of ingredients and an accurate cooking process explanation: by following her instructions I came up with a recipe with a incredibly fresh and finely balanced taste. Try it!! - 24 Jul 2012


- Rated on - 08 Jun 2016


I love this recipe! As a uni student, I have very little time to cook and very few ingredients lying around (too lazy to go grocery shopping) but this recipe was so simple! It took me 45 minutes to cook and eat this dish. Will definitely be making it again soon. Yum! I didn't have any basil leaves so i used dried oregano, it still tastes great :D - 22 Feb 2014

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