Mamma’s Spaghetti al Pomodoro
‘Everyone is Italian on Sunday’
Now this is our go to recipe when we want something very tasty, easy and is a favourite in Casa Alberti for Spaghetti Sunday.
Packed with big flavours that the whole family will love. Making home-made pasta sauce, in fact, is really easy and you can prepare it in no time at all.
- 400g/1 lb spaghetti
- Handful fresh basil leaves
- 100g/1 cup Parmigiano Reggiano or Pecorino Romano
- 5 Garlic cloves finely chopped
- 2 x 400g/4 cups Passata
- Handful cherry tomatoes halved
- 1 tbsp Tomato Puree
- Salt and Pepper
- 3 Sage leaves finely chopped
- Extra Virgin Olive Oil
Put a pan of salted water on to boil for the pasta, remember salty as the Meditteranean Sea everyone! While that’s happening, add a drizzle of oil to a large pan on medium heat, add the tomatoes and cook for 2 to 3 minutes. Add the garlic and cook until the garlic sizzles to golden. Add the passata, tomato puree and the torn basil and sage. Season with salt and pepper and stir. Simmer for around 45 minutes until the sauce reduces and thickens.
Cook the pasta until al dente and add to the sauce and mix well.
Sprinkle with freshly grated Parmigiano Reggiano or Pecorino Romano and serve immediately. Buon appetito.