Spaghetti al Pomodoro
A staple of Italian cuisine — simple spaghetti with fresh tomato and basil sauce.
Related Mazza Products
Mazza Chef Tips:
“The beauty of this dish lies in its simplicity. Use the best quality tomatoes and olive oil you can find, and never overcook the pasta.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
For this timeless dish, simplicity is key — choose a red that mirrors the tomato’s freshness without adding heaviness.
Recommended: Nero d’Avola DOC — a Sicilian red with juicy fruit and soft tannins that enhance the tomato’s sweetness.
Alternatives: Dolcetto d’Alba DOC, Sangiovese di Romagna DOC
Ingredients
- 20g Mazza freeze dried garlic
- Salt & pepper
- Grated Parmesan cheese (optional)
Equipment Needed
Large pot (for pasta), Skillet (for sauce), Wooden spoon, Colander
Method
- 1.
Prepare the sauce: In a saucepan, heat the olive oil over medium heat. Add the freeze-dried garlic and sauté for a minute until fragrant. Add the whole peeled tomatoes and break them 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.
- 2.
Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the Mazza Chef Spaghetti until al dente, according to package instructions. Drain the pasta, reserving a small amount of the cooking water.
- 3.
Combine and serve: Toss the drained spaghetti with the tomato sauce, adding a splash of pasta water if needed to help coat the noodles evenly. Serve immediately, garnished with extra basil and a sprinkle of grated Parmesan cheese if desired.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings
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