Worldpastaday. Spaghetti Pomodoro with Barilla (ad)

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Is this not the best day: Worldpastaday  and Pasta World Championship?! I would say next to Christmas and birthday anyway. And how do you celebrate such a day better than with a large portion of freshly prepared pasta. In addition to spaghetti Aglio Olio, Spaghetti Pomodoro (which is called tomato) is probably the second most common and simplest pasta sauce. But that does not mean she is not special. A good tomato sauce can sweeten the day properly.

The most important thing is like any good meal, good quality ingredients. These include fresh & sweet tomatoes, if none are available at the moment I like to go to Passata. Onions, garlic, fresh basil, freshly ground pepper, sea salt, a very good olive oil and of course spaghetti. I always like to grab Barilla in this case. Because it’s just my favorite pasta. (It should be noted I have already tested some brands).

You have to give a lot of salt into the cooking water, then only the noodles get their super great taste. It is a world apart difference if you forget the salt.

And another small but important tip, if you are not already, ALWAYS pick up some pasta water. Because that’s the perfect way to round off your sauce. Because the noodle starch dissolved in the water provides a creamy consistency and gives your pasta sauce a great aroma. No matter which. So try it out.

Ingredients for Spaghetti Pomodoro

2 persons

2 garlic cloves, finely chopped
1 white onion,
6 fresh tasty tomatoes, struck away and quartered
3 tbsp olive oil
Salt pepper
fresh basil
At will: olives, capers, chili
200 g spaghetti

Method

Boil water with salt and cook the spaghetti all dente.
Sweat the onion and garlic in olive oil.
Add the tomatoes and pour in a little bit of pasta water (3-4 tablespoons). Simmer for 4 minutes and add more noodle water, depending on the desired consistency.
Season with pepper and salt.
Add basil leaves. Drain the pasta and add it to the pan.
Mix everything together and serve on a plate. Garnish with fresh basil leaves and grated cheese.

E Voila and ready is our delicious tomato sauce.

YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT, AND DON’T FORGET TO TAG A PHOTO #KLARASLIFE & @KLARASLIFE ON INSTAGRAM. WE’D LOVE TO SEE WHAT YOU COME UP WITH. THANK YOU!

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Worldpastaday. Spaghetti Pomodoro (ad)

Spaghetti Pomodoro

Course Pasta

Cuisine vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 persons

Author Kathrin klaraslife

Ingredients

• 2 garlic cloves finely chopped
• 1 white onion
• 6 fresh tasty tomatoes struck away and quartered
• 3 tbsp olive oil
• Salt pepper
• fresh basil
• At will: olives capers, chili
• 200 g spaghetti

Instructions

• Boil water with salt and cook the spaghetti all dente.
• Sweat the onion and garlic in olive oil.
• Add the tomatoes and pour in a little bit of pasta water (3-4 tablespoons). Simmer for 4 minutes and add more noodle water, depending on the desired consistency.
• Season with pepper and salt.
• Add basil leaves. Drain the pasta and add it to the pan.
• Mix everything together and serve on a plate. Garnish with fresh basil leaves and grated cheese.
• E Voila and ready is our delicious tomato sauce.

Thank you for the nice collaboration Barilla and for having me by the Pasta World Championship 2018 in Milano.