Pasta al Pomodoro

A smooth, sweet tomato sauce built on a soffrito of carrot, celery and onion, finished by cooking the pasta directly in the sauce.

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Recipe Info
Servings: 4
Prep: 10m
Cook: 50m
Total: 1h
Ingredients
  • 1 medium carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 red onion, finely chopped
  • 4 tbsp extra virgin olive oil, plus extra to serve
  • 2 garlic cloves, crushed
  • 1 tsp chilli flakes (optional)
  • 2 x 400g tins whole plum tomatoes, preferably San Marzano
  • 2 sprigs fresh basil, plus extra to serve
  • 320-400g spaghetti
  • grated parmesan, to serve
Instructions
  1. Heat the oil in a wide, deep, heavy-based pan (big enough to hold the pasta too) over medium heat, then sauté the carrot, celery and onion until soft but not browned.
  2. Stir in the garlic and chilli, if using, and cook for another minute or so.
  3. Roughly mash or squish the tomatoes into the pan along with their juice and the basil, and bring to a simmer. Turn the heat down until only the odd bubble rises to the surface, and cook for about 40 minutes until thick.
  4. Remove and discard the basil, then blend the sauce with a stick blender until smooth (careful, it’s hot). Season to taste and bring back to a simmer.
  5. Cook the pasta in a large pan of boiling salted water for about 6 minutes, until bendy but still a little chalky in the middle. Drain well, reserving a cup of the cooking water, and add to the sauce.
  6. Stir the pasta into the sauce and cook for a further 6-8 minutes, tossing regularly and adding a splash of the reserved water if it gets too thick, until done to your liking. Serve with a dash of oil, basil and grated cheese.
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