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Pasta al Pomodoro


1 jar of Ajar Of Sugo Pomodoro

150g rigatoni, penne or bucatini

50g Parmesan

Basil Leaves or baby spinach leaves


  1. Boil unsalted water in large saucepan, when boiling add 2 teasp of salt and the pasta.

  2. Cook the pasta until al dente (pasta should be soft on the outside with a little bite in the middle)

  3. While cooking the pasta heat the Sugo Pomodoro in a wide pan gently.

  4. When pasta is cooked drain (keeping back 50ml of cooking water), add to the sauce with a tablespoon of the pasta water.

  5. Serve in a wide shallow bowl topped with the grated parmesan.

  6. Godere!

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