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A simple pasta al pomodoro in Rome


  • 2 organic tomatoes on the vine, chopped
  • 80 g pasta (whatever shape you like)
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil
  • basil
  • salt
  • pepper
  • parmigiano reggiano


  1. In a pan with olive oil sauté garlic until golden brown, add chopped tomatoes, salt, pepper and basil.
  2. Let it cook minimally, just a few minutes.
  3. In the meantime bring to a boil a pot of salted water. Add the pasta, stir and let cook for the time suggested on the package (mine was 12 minutes al dente).
  4. Drain and add to the sauce. Sauté for a couple more minutes to coat the pasta with the sauce.
  5. Plate and serve hot with a basil leaf (or chopped basil) and a dusting of parmigiano reggiano.


It's a fresh tomato sauce, so the tomatoes are in chunks, there are seeds and skin. But it tastes so good.


  • Serving Size: 1 portion
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