For many Germans, this is perhaps the classic Italian pasta dish next to spaghetti Bolognese: Spaghetti al Pomodoro – spaghetti with tomato sauce. It tastes good for both children and adults and takes minimal effort to make. You just have to take some time with you.
Spaghetti with tomato sauce is also known as spaghetti alla napoletana, and in fact the recipe is probably originally from Naples. There, today’s red tomato form has been part of Naples’ cuisine since the second half of the 18th century at the latest, and soon after that the first pasta with tomato sauce was made there.
The recipe hasn’t changed much over the years, which is probably because it’s so easy that there aren’t many ways to play it – and because it’s so delicious you don’t have to mess around. And so it goes:
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Ingredients for spaghetti with tomato sauce for 2 people
- 300 grams of spaghetti
- 200g peeled tomatoes from the form (also works chopped, they are even in 200g packages)
- 1 clove of garlic
- 15 ml of olive oil
- a few sprigs of basil
- pepper, salt, sugar
Such are the spaghetti with tomato sauce as in Italy
For this dish, the noodles do not come to the stove first, as they take less time than the sauce itself. First, heat a little olive oil in a pan, halve the garlic cloves and fry. It is later removed from the sauce before eating. If you like a little more garlic, you can cut the carnation into small pieces before frying. Then he stays in the sauce.
When the garlic (in any form) has taken on a color, it is glazed with peeled tomatoes and seasoned with salt, pepper and a pinch of sugar to absorb the acidity. Then let it simmer for 25 minutes on all the low heat. You should keep stirring.
You can then cook the pasta al dente while the sauce is boiling. Again, save a little pasta water in case the spaghetti al pomodoro doesn’t look creamy enough later.
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When the sauce is almost done and you have halved the cloves of garlic in the pan, you can now remove it. He has given the sauce enough flavor. Now add the coarsely chopped basil to the tomato sauce and mix. After the last seasoning (with salt and pepper), add the drained paste to the sauce and beat well. If the sauce does not spread around the paste perfectly, use a little water to help. Tomato sauce covers spaghetti perfectly.
And the spaghetti al pomodoro is ready. Bon Appetit!