SPAGHETTI POMODORO
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
500g Il Nonno Spaghetti
2 tbsp extra virgin olive oil
2 garlic cloves, peeled and lightly crushed
2 × 400g tins of crushed tomatoes
4 fresh Roma tomatoes diced
A few fresh basil leaves
Salt, to taste
Freshly cracked black pepper
Optional: pinch of sugar (if tomatoes are too acidic)
Freshly grated Parmigiano Reggiano or Pecorino, to serve
Method:
In a large frying pan, heat the olive oil over medium heat. Add the crushed garlic cloves and gently sauté for a few minutes until golden but not browned - this infuses the oil. Remove the garlic once fragrant (or leave it in if you like the stronger flavour).
Add the crushed tomatoes and diced Roma tomatoes to the pan, along with a pinch of salt and a few torn basil leaves. Let it simmer gently for 20–25 minutes, stirring occasionally, until the sauce has thickened and the flavours have deepened. Add a small pinch of sugar only if needed to balance acidity.
Meanwhile, bring a large pot of salted water to the boil. Cook your Il Nonno Spaghetti until al dente according to packet instructions. Reserve a small cup of pasta water before draining.
Add the drained spaghetti to the pan with the sauce. Toss together for a minute or two, adding a splash of pasta water if needed to bring everything together with a silky finish. Top with some fresh basil and grated parmesan.