Spaghetti al Pomodoro

Equipment Needed

Large pot (for pasta), Skillet (for sauce), Wooden spoon, Colander

Method

1. 1.

   Sauté the garlic: In a saucepan, heat the olive oil over medium heat. Add the freeze-dried garlic and sauté for a minute until fragrant.

   Chef Tip: Keep the heat at medium — garlic burns quickly and turns bitter. It should turn golden and aromatic, never dark brown.
2. 2.

   Build the sauce: Add the Mazza Tomato Puree (Passata) and break it up slightly with a spoon. Add the basil, season with salt and pepper, and let the sauce simmer gently for about 20 minutes, stirring occasionally.

   Chef Tip: A slow, gentle simmer concentrates the tomato flavour and natural sweetness. If the sauce reduces too much, lower the heat and add a splash of water.
3. 3.

   Cook the pasta: Meanwhile, bring a large pot of generously salted water to a rolling boil. Cook the Mazza Chef Spaghetti until al dente, according to package instructions.

4. 4.

   Reserve water and drain: Before draining, reserve about 100ml of the starchy cooking water — this is key for binding the sauce. Drain the pasta.

5. 5.

   Combine and serve: Toss the drained spaghetti with the tomato sauce, adding a splash of the reserved pasta water to help coat the noodles evenly. Serve immediately, garnished with extra basil and a sprinkle of grated Parmesan cheese if desired.

   Chef Tip: Toss the pasta in the sauce over low heat for 30 seconds — this helps the sauce cling to every strand rather than pooling at the bottom of the plate.