Fresh tomato spaghetti. The simplest and best Italian pasta recipe

Fresh tomato spaghetti.

When it comes to Italian food, pasta is the first dish that comes to mind. This classic tomato spaghetti recipe will surprise you with its simplicity and flavour.

Spaghetti pomodoro is made with classic Italian tomatoes and fresh basil sauce. If you follow this recipe, you will get too much sauce for 4 people, but you can keep it in the refrigerator for 3 days or you can freeze it for up to 3 months.

This simple tomato sauce is the basis of many Italian dishes. It is common for Italians to simply refer to this dish as sugo, which means “sauce.” It is perhaps the most universal sauce and can be used simply or as a basis for other, more complex sauces. It is also a favorite of children.

See also: How to make chicken at home like Kentucky Fried Chicken – a simple recipe, with a guaranteed result

This tomato sauce pasta can also be made with tomato puree, but Italians often make it from scratch, with fresh tomatoes from the market. The right tomatoes are key to making a good sauce. It should be young, sweet and ripe. Making sugo at home is very easy. The only thing is that it needs to be cooked twice: the first time to cook the tomatoes and the second time to thicken the sauce. Moreover, it is not hard at all and tastes much better than anything that comes from a jar.


1 kg of tomatoes (sweet or ripe cherries)

– 1 chopped onion

– 12 basil leaves

– 400 grams of spaghetti

– 3 tablespoons extra virgin olive oil

Parmesan or ricotta cheese, finely grated (optional)

– salt

How to make tomato spaghetti

To get started, make a slit in each tomato and place in a pan with chopped onions and a pinch of salt. Squeeze gently with a wooden spoon to remove juices, then cook over medium-low heat for 20-30 minutes, uncovered.

Discard any liquid that accumulates with a spoon. Remove the boiled tomatoes and onions from the pan and put them in a colander. Collect the pulp in a bowl. If you do not have a special sieve to pass through, then you can put tomatoes and onions in a blender, then you can pass them through a fine sieve.

Put the tomato sauce on the stove again and cook it again, uncovered, over medium-low heat until it thickens.

Add the broken basil leaves 5 minutes before you prepare and season with salt.

Cook the pasta, following the instructions on the package. Strain it and mix it in a bowl.

Serve with a little extra virgin olive oil and finely grated Parmesan cheese.

Bon appetite!

If you like this recipe for pasta pomodoro, you will definitely want to make dessert. Tiramisu without bread and without eggs. A very simple recipe, ready in just 10 minutes.

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