Pasta pomodoro recipe
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A classic Italian pasta dish made with onion, garlic and storecupboard ingredients, finished with grated Parmesan and vibrant fresh basil leaves. This is a quick and affordable dinner that's colourful, uplifting and so tasty!
See method- Serves 4
- Takes 25 mins
- 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
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Shop ingredientsEach serving contains
- Energy
- 1365kJ 323.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 54.0gProtein 9.4gFibre 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.
- Meanwhile bring a pan of water to the boil and cook the spaghetti for 8-10 mins until tender. Drain well and set aside.
- 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.
- Tip: Make this dish veggie by swapping the Parmesan for a vegetarian hard cheese.
- See more Italian recipes
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