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Gourmethica

Spaghettial pomodoro.

Tomato, basil, a good olive oil. An Italian classic where every ingredient counts.

25 min4 servings

Prep 5 min · Cook 20 min

Tested in Teresa's kitchen
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Spaghetti al pomodoro with Siccagno passata and Madre Terra olive oil

Ingredients

For 4 servings

  • 400 g spaghetti
  • 410 g Siccagno passata1 bottle
  • 3 tbsp extra virgin olive oilPlus a drizzle to serve
  • 2 cloves garlic
  • A few leaves of fresh basil
  • Salt
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Method

6 steps, simply.

  1. Boil the water

    Bring a large pot of water to the boil and salt it generously.

  2. Scent the oil with garlic

    Meanwhile, warm the olive oil over medium heat in a pan. Add the lightly crushed garlic and let it scent the oil without browning, 1-2 minutes.

  3. Simmer the passata

    Pour in the passata, add a few basil leaves, season with salt. Simmer gently for 15 minutes, until the sauce coats the spoon.

  4. Cook the spaghetti

    Cook the spaghetti al dente per the packet time. Save a ladle of cooking water before draining.

  5. Toss in the sauce

    Add the pasta to the sauce and toss for 1 minute, loosening with a little cooking water if needed, so the sauce coats every strand.

  6. Plate and serve

    Serve at once, with a drizzle of raw olive oil and a few basil leaves.

The small details that make the difference.

A few pointers before you start.

Passata or peeled tomatoes?

For this recipe, passata gives a smooth, quick sauce. Peeled tomatoes (Libera Terra makes those too) give a more rustic sauce with texture — a matter of taste.

Does tomato sauce need sugar?

With a passata of fully ripe tomatoes like the Siccagno, no. Sugar corrects acidic tomatoes; here it isn't needed.

Which pasta with this sauce?

Spaghetti is classic, but bronze-cut pasta — penne, rigatoni — holds the sauce even better thanks to its rough surface.

Good things, to start with.

Some dishes need nothing. Spaghetti al pomodoro is one of them: three ingredients, twenty-five minutes, and everything rests on their quality. These are exactly the dishes Gourmethica exists for.

Our sauce starts with a Libera Terra Passata di Pomodoro Siccagno — dry-farmed tomatoes, grown without irrigation in southern Italy, on land reclaimed from the mafia and returned to cultivation. The taste is concentrated, deep, frank. We make it sing with a Madre Terra extra virgin olive oil and a little garlic, and serve it over Libera Terra bronze-cut spaghetti, which catch the sauce like no industrial pasta can.

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Gourmethica · Spaghetti al pomodoro · gourmethica.ch/en/recettes/spaghetti-al-pomodoro