Pasta pomodoro

Prep 10 min
Total 25 min
Makes 4 Servings



3 tbsp
garlic cloves, thinly sliced
796-mL can
plum tomatoes
450-g pkg
spaghetti pasta
1 cup
chopped fresh basil
grated parmesan, optional


  • Heat a large saucepan over medium-high. Add oil, then garlic. Cook, stirring frequently, 1 min. Do not brown garlic. Add tomatoes and their juice, breaking tomatoes into bite-sized chunks. Cook, stirring occasionally, until liquid is slightly thickened, 10 to 12 min.
  • Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente. Drain.
  • Add pasta to tomato sauce. Stir to coat. Remove from heat. Let stand until pasta absorbs sauce, 2 to 3 min. Sprinkle with basil and parmesan just before serving.


Calories 553, Protein 262 g, Carbohydrates 94 g, Fat 13 g, Fibre 6 g,

Chatelaine quickies: One-pot pasta

Wine Pairings

The smooth texture and restrained fruit in this red blend lift the basil, garlic and tomato flavours of Pasta Pomodoro without overwhelming the delicate herbs. Unlike many powerhouse reds, this simple and elegant offering clocks in at a reasonable 12 percent alcohol.
Masi Modello Rosso, Italy, $13.

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