Pasta with Tomato Sauce

The most common pasta sauce in Italy: the world famous pasta al pomodoro… nice and easy preparation, ready in just under half an hour!

Ingredients (for 2)

  • 2 cups dry pasta (about 7 oz.)
  • 4 red tomatoes
  • 2 tbsp fresh basil
  • 1/4 onion
  • 4 tbsp olive oil
  • 1/2 tsp chili powder
  • salt as needed


  • Take a saucepan and bring oil to heat
  • Add finely diced onions and stir-fry for 3-4 minutes or until translucent
  • In the meantime, wash, deseed and dice the tomatoes; add them to the saucepan, season with salt and chili powder and cook covered for 15 minutes at low heat, stirring from time to time
  • While the tomatoes cook, take a deep saucepan, fill it with water, cover and bring it to a boil (for best results pasta requires abundant water)
  • When the water is boiling, add the rock salt, bring back to boil and add the pasta
  • Cook until al dente, stirring frequently
  • Drain the pasta, add the tomato sauce, freshly chopped basil and stir
  • Serve with Parmesan cheese to personal taste

Tips from the Chef

  • To prepare a good pasta al pomodoro, the quality of tomatoes is critical: use only extra ripe red succulent tomatoes
  • The best variety are plum or cherry tomatoes, very sweet and acid
  • To smooth the natural acidity of tomatoes stir in a pinch of sugar