top of page

Pasta al Pomodoro


Ingredients

150g rigatoni, penne or bucatini

50g Parmesan

Basil Leaves or baby spinach leaves


Method

  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!

5 views0 comments

Recent Posts

See All

Comentários


bottom of page