Italian Food for Chinese Homes
Classic Spaghetti al Pomodoro
This Italian staple uses tomato, garlic, basil and olive oil. The ingredients are accessible; reducing the sauce and emulsifying with pasta water make the difference.
- Time
- 35 min
- Difficulty
- Easy
- Serves
- Serves 4
Method
- Warm the oil and crushed garlic over medium-low heat until aromatic, without deep browning.
- Add the passata and a little salt; simmer for 15–20 minutes, stirring occasionally.
- Add half the basil and cook until thick but still fluid.
- Bring plenty of water to the boil in another pot, salt it and add the pasta.
- Cook until about 1 minute short of the package’s al dente time and reserve 150 ml pasta water.
- Transfer the pasta to the sauce, add a little pasta water and toss over medium heat for 1 minute.
- Add more pasta water in small amounts until the sauce coats the spaghetti evenly.
- Turn off the heat, add the remaining basil and toss.
- Plate, finish with a little oil if desired and serve immediately.
Estimated nutrition per serving
- Energy
- About 1,530 kJ / 365 kcal
- Fat
- About 9 g
- of which saturates
- About 1.5 g
- Carbohydrate
- About 62 g
- of which sugars
- About 7 g
- Protein
- About 12 g
- Fibre
- About 4 g
- Sodium
- Depends on pasta-water salinity
Nutrition noteEstimated per serving.
