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Italy · Italian

Pasta al Pomodoro

A simple Italian pasta with wheat pasta, tomato sauce, olive oil, garlic and basil, with classic and vegan versions.

Bowl of pasta al pomodoro with tomato sauce and basil
Italy Italian 2 servings Prep 10 min Cook 20 min Total 30 min

Makes 2 bowls of pasta, enough for 2 servings.

Scale the sauce with the pasta, but salt the cooking water by taste rather than by strict scaling.

Servings

Customize this recipe

Servings

Version

Intolerance / Allergy

Servings: 2 · Version: Classic

Always check ingredient labels and cross-contamination warnings.

Classic

Tomato pasta finished with optional Parmesan cheese.

Wheat pasta contains gluten. Parmesan contains milk protein and lactose.

Version

  • Vegetarian

Free from

  • Egg
  • Tree nuts
  • Peanuts
  • Soy
  • Sesame
  • +3 more

Contains

  • Gluten
  • Lactose
  • Milk protein

Ingredients

  • 180 g wheat pasta Contains gluten.
  • 400 g crushed tomato
  • 1 garlic clove
  • 20 ml olive oil
  • 5 g fresh basil
  • 30 g Parmesan cheese, optional Contains milk and lactose.
  • 3 g fine salt
  • 1 pinch black pepper

Cooking method

Pan

  1. Start the sauce

    Warm the olive oil in a pan, add the garlic and cook gently until fragrant.

  2. Simmer the tomato

    Add the crushed tomato and salt, then simmer for 12 to 15 minutes until the sauce tastes rounded.

  3. Cook the pasta

    Boil the wheat pasta in salted water until just tender, reserving a little cooking water.

  4. Combine

    Toss the pasta with the sauce, adding a splash of cooking water if needed.

  5. Finish

    Add basil and finish with Parmesan for the classic version, or leave it dairy-free for the vegan version.