San Marzano Pasta al Pomodoro

How do the people who live in San Marzano tomato country make Pasta al Pomodoro? In the simplest way possible, with the fewest ingredients! The secret is, use REAL San Marzano tomatoes and your Pasta al Pomodoro will shine every time.

Gemelli al Pomodoro

Pasta al Pomodoro (serves 6 people)

Gemelli (500 gr – full bag)
San Marzano Tomatoes (whole tin – 800 grams)
3 spoonfuls of Extra Virgin Olive Oil
Coarse sea salt (to taste)
3 cloves of garlic

1. Boil pasta in salted water and cook al dente
2. Peel garlic cloves
3. In a pan, put oil and brown garlic, medium flame
4. Remove garlic from pan when golden, then add tomatoes, a pinch of salt
5. Cook for 10 minutes
6. Drain pasta and add sauce

Buonissimo e Semplicissimo

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