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Spaghetti al Pomodoro Cotto

Another classic regional dish from Campania where the tomato is king


  • 500g Spaghetti

  • 1 large onion, chopped

  • 1 clove garlic, chopped

  • 3 tbsp basil, chopped

  • 850g ripe tomatoes with skin removed, chopped

  • 60ml Extra Virgin Olive Oil

  • ½ cup parmigiano cheese, grated.

  • Salt

  • Pepper


  • 1.

    Heat a large Pan until hot and add olive oil and chopped onion and cook for about 3 minutes until soft and then add garlic a cook for another minute.

  • 2.

    Add chopped tomatoes and two tablespoons of basil. and cook for about 15 minutes on a low heat and then season with salt and pepper and keep warm on low heat..Meanwhile cook spaghetti in salted boiling water until al dente and drain reserving some of the cooking liquid.

  • 3.

    Add the remaining basil to tomatoes and mix through,if the sauce is to thick add a littke of the cooking liquid to the tomatoes.

  • 4.

    Spoon tomato sauce over plated spaghetti and sprinkle with parmigiano cheese and drizzle with a littke extra virgin oilve oil.


You can use pecorino cheese as well as parmiggiano to give a bitey taste.

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