Pasta pomodoro
- Serves 4
- 5 mins to cook and 20 mins to cool
- 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
Directions
- In a medium saucepan, heat the oil and sauté the onion and garlic for 4-5 minutes over medium heat, until softened and golden.
- Cook, stirring periodically, for 4-5 minutes, or until the tomatoes have softened and most of them have popped.
- Bring the passata to a boil, stirring constantly, then reduce to a low heat and cook for 8-10 minutes, or until reduced and thickened by about a third.
- Meanwhile, bring a pot of water to a boil and cook the spaghetti until cooked, about 8-10 minutes. Drain the water thoroughly and leave it aside.
- Season generously with salt and pepper when the tomato sauce has reduced, then toss in the fresh basil.
- Stir in the drained pasta to coat it with the sauce. Serve in hot serving bowls with additional basil leaves and freshly grated Parmesan cheese.