Friday 15 December 2017

Spaghetti pomodoro e basilico

Marco Roccasalvo

This is a classic Italian dish. It really embodies the simplicity of Mediterranean food, and is the dish all Italians eat. Don't let its simplicity mislead you -- it's a healthy, light and delicious meal. My advice is to use good quality spaghetti or fresh egg tagliatelle. Serves 4.


Extra virgin olive oil

1 tbsp onion, finely chopped

400g (1 tin) tinned tomatoes

10 fresh basil leaves, plus more to garnish

A pinch of sea salt

½ tsp sugar

200g spaghetti, or 250g egg fettuccine

50g grated Parmigiano-Reggiano


Heat 2 tablespoons of olive oil in a large saucepan and sweat the onion, making sure it doesn't brown.

Add the tinned tomatoes, basil leaves, salt and sugar to the pan. Keep a few basil leaves aside for decoration.

Cook the sauce for about 15 minutes over a medium-low heat. You can cover it to avoid unsightly splatters, but do not seal the pan entirely.

Using the instructions below for perfect pasta, cook yours al dente. When it is ready, drain the pasta, then mix it in with the tomato sauce. Add the grated Parmigiano-Reggiano and toss everything together for a minute. Serve the dish hot.

Irish Independent

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