Mama’s Spaghetti al Pomodoro

Mama’s Spaghetti al Pomodoro

‘Everyone is Italian on Sundays’

Now this is our go to recipe when we want something very tasty, easy and is a favourite in our house for Spaghetti Sundays. ‘Everyone is Italian on Sundays’

It’s a great dish, 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.

Ingredients

  • 400g Spaghetti or Bucatini
  • 8 Basil leaves finely chopped
  • 60g Parmigiano Reggiano or Pecorino Romano
  • 5 Garlic cloves finely chopped
  • 2 x 400g Passata
  • 60g Tomato Puree
  • Salt and Pepper
  • 6 Sage leaves finely chopped
  • Extra Virgin Olive Oil

 

Method

Put a pan of salted water on to boil for the pasta, remember salty as the Meditteranean Sea everyone 😉 While that’s happening, add the oil and garlic to a large skillet pan and swirl the pan to coat the garlic with oil and put on a medium heat until the garlic sizzles to golden. Then add the passata and the chopped basil and sage. The secret ingredient in this recipe is the sage, we found out this little secret while in Italy and it really does make a difference, it makes it very warming and moreish and adds depth to the sauce. Add the tomato puree, salt, pepper and stir. Simmer for about 20 minutes until the sauce reduces and thickens.

In the meantime the water in the pan should be simmering away, so add the Spaghetti or Bucatini and cook according to the packet instructions until “al dente”.
Taste the sauce and season with salt and pepper if needed.

Drain the pasta and add the spaghetti to the pan with the sauce. Mix together for a further minute or two to let the sauce be absorbed into the pasta and mix well.

ALWAYS… mix the pasta with the sauce and never, ever, just put the sauce on top of the pasta as it won’t combine and coat the pasta as well and is not the Italian way. Please don’t do this, it upsets us very much lol 😉
Sprinkle with freshly grated Parmigiano Reggiano or Pecorino Romano and serve immediately.

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Myth Buster: Never put olive oil in the pan of boiling water to cook the pasta, it does absolutely nothing and is a waste of olive oil and is an insult to us lol 😉

Twins Tips (Twips)

We find cooking a tomato sauce in a skillet instead of a saucepan you get a better sauce, it absorbs more moisture from the tomatoes/passata, which makes it more thick and more depth to the sauce and you can add the pasta to the skillet to mix once cooked which is a lot easier.

Never drown your pasta in sauce. The pasta should just be coated, not swimming in soup.

Buon Appetito…

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