Pasta al pomodoro
2 servings
15 minutes
Pasta al pomodoro is a classic dish of Italian cuisine that embodies the simplicity and refinement of Mediterranean flavor. The origins of this recipe date back centuries when Italian peasants created dishes from available ingredients. Ripe tomatoes, fragrant olive oil, and tender spaghetti form a harmonious combination, while the addition of red wine gives the sauce depth of flavor. The pasta is juicy with a rich tomato aroma and a slight acidity that pairs perfectly with grated Parmesan. This dish is a symbol of home comfort, ideal for both a quick dinner and family meals. In Italy, it is served with a glass of wine, enjoying the unique taste that conveys the spirit and warmth of Italian traditions.
1
Boil pasta in salted water. Any type of pasta is suitable for the recipe.
- Spaghetti: 200 g
2
Fry tomatoes cut into quarters in olive oil, add tomato paste. The tomato paste gives the sauce a rich tomato flavor. Oregano can be added.
- Cherry tomatoes: 10 pieces
- Tomato paste: 1 tablespoon
3
Add red wine and wait for it to evaporate.
- Dry red wine: 2 tablespoons
4
Mix the cooked pasta with the sauce and keep it on the heat for a couple of minutes.
- Spaghetti: 200 g
5
Sprinkle with grated parmesan when serving.
