Spaghetti al pomodoro — the real Italian tomato sauce

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, on land returned to farming in southern Italy. The taste is concentrated, deep, frank. We bring it to life with a Madre Terra extra virgin olive oil and a little garlic, and serve it over Libera Terra bronze-cut spaghetti, which hold the sauce like no industrial pasta can.

Ingredients

• 400 g Libera Terra spaghetti
• 1 bottle Passata di Pomodoro Siccagno (Libera Terra)
• 3 tbsp Madre Terra extra virgin olive oil, plus a drizzle to serve
• 2 garlic cloves
• a few fresh basil leaves
• salt

Method

1. 1Bring a large pot of water to the boil and salt it generously.
2. 2Meanwhile, 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. 3Pour in the passata, add a few basil leaves, season with salt. Simmer gently for 15 minutes, until the sauce coats the spoon.
4. 4Cook the spaghetti al dente per the packet time. Save a ladle of cooking water before draining.
5. 5Add 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. 6Serve at once, with a drizzle of raw olive oil and a few basil leaves.

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