Chef-Style Weeknight Tomato Pasta
Equipment
Ingredients
Main Ingredients
dried pasta (dry)
200 g
good quality tomato passata (smooth)
400 ml
garlic cloves (fresh)
2 pcs
extra virgin olive oil (liquid)
30 ml
Parmigiano Reggiano (grated)
50 g
sea salt (fine)
5 g
freshly ground black pepper (ground)
2 g
Instructions
Prepare garlic and start water
Peel and finely slice the garlic cloves. Bring a large pot of salted water to a boil.
Start the sauce
Heat olive oil in a large pan over medium heat. Add sliced garlic and sauté until fragrant but not browned.
Add tomato sauce
Pour in the tomato passata. Season with salt and pepper. Simmer gently to develop flavors.
Cook the pasta
Cook pasta in the boiling salted water according to package directions until al dente. Reserve 60ml pasta water before draining.
Combine pasta and sauce
Add drained pasta directly to the sauce along with 60ml reserved pasta water. Toss vigorously over medium heat until sauce clings to pasta and becomes glossy.
Finish and serve
Remove from heat. Grate fresh Parmigiano Reggiano generously over the pasta and serve immediately.
Original recipe
Storage
Best enjoyed fresh. Leftovers can be refrigerated and reheated, but sauce may thicken.
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