Spaghetti al pomodoro is one of the most beloved recipes in Italian cuisine. Made with just a few simple ingredients such as spaghetti, Mutti Tomato Passata and fresh basil, it stands out for its authentic flavour and irresistible creaminess. A quick and easy recipe, perfect for bringing the true taste of Italian tradition to the table.
4 people
1
Heat three tablespoons of extra virgin olive oil in a large frying pan, then add the garlic clove with its skin on and allow the oil to infuse for a couple of minutes.
2
Add the tomato passata to the pan, stir well and heat the sauce for 5–6 minutes.
3
Meanwhile, bring plenty of salted water to the boil.
4
Once the sauce is hot, add a few fresh basil leaves, turn off the heat and remove the garlic if desired.
5
When the water reaches a boil, add the spaghetti and cook according to the package instructions.
6
Once ready, return the sauce to the heat and drain the spaghetti directly into the pan. Add a couple of ladles of cooking water to make the sauce even smoother and creamier.
7
Serve the spaghetti and garnish with a small bunch of basil leaves.
Few dishes represent Italian cuisine quite like spaghetti al pomodoro. Simple, authentic and timeless, they have long been loved by both adults and children thanks to their genuine flavour and their ability to transform just a few ingredients into something truly special. This simplicity is exactly why the quality of the ingredients matters so much: a good tomato passata, high-quality extra virgin olive oil and pasta with a rough, porous texture are the key elements for an irresistible result. Mutti Passata Tomato Puree, with its sweet and balanced flavour, is perfect for preparing a rich and velvety sauce. The secret is to cook the tomato slowly, allowing its natural sweetness to develop fully and creating a silky sauce that coats the spaghetti beautifully. A dish that captures the essence of Italian tradition and remains one of the most loved recipes thanks to its incredible versatility.
Even the simplest recipes hide small techniques that make all the difference. To prepare perfect spaghetti al pomodoro, emulsifying the pasta with the sauce is an essential step. After draining the pasta al dente, transfer it directly to the pan with the sauce and add 2–3 tablespoons of cooking water: the starch released by the pasta will help make the sauce even creamier and silkier. For an even tastier result, toss the spaghetti in the sauce for about a minute over high heat, stirring continuously. This allows the pasta to absorb the sauce better so every bite is full of flavour. Finish the dish with fresh basil and a drizzle of extra virgin olive oil just before serving.
Spaghetti al pomodoro is a versatile recipe that lends itself to many variations while still preserving the simplicity of Italian tradition. You can enrich the dish with creamy burrata, Taggiasca olives, chilli pepper or a sprinkle of Parmigiano Reggiano. A few fresh basil leaves and a drizzle of extra virgin olive oil added at the end will enhance the rich and authentic flavour of the Mutti Tomato Passata even more.
