Summer Spaghetti Pomodoro with Fresh Tomatoes
A classic Italian spaghetti pomodoro with ripe summer tomatoes, garlic and basil — simple, flavourful and ready in no time on the bakeVIA hob.
Ingredients
- 250 g spaghetti
- 600 g ripe plum tomatoes
- 3 cloves of garlic
- 4 tablespoons extra virgin olive oil
- 1 teaspoon sugar
- 1 handful of fresh basil leaves
- salt to taste
- freshly ground black pepper to taste
Preparation
- Bring a large pot of generously salted water to a boil on the bakeVIA hob over high heat. Cook the spaghetti al dente according to the package instructions, drain and set aside a small amount of the cooking water.
- Meanwhile, roughly chop the tomatoes and lightly crush the garlic cloves with the flat side of a knife. Heat the olive oil in a wide pan on the bakeVIA hob over medium heat and sauté the garlic for about 2 minutes until lightly golden and fragrant.
- Add the chopped tomatoes to the pan and stir well. Let the sauce simmer over medium heat for 15 minutes until the tomatoes have completely broken down and the sauce has thickened slightly, then season with salt, pepper and a teaspoon of sugar.
- Remove the garlic cloves from the sauce and add the drained spaghetti to the pan. Toss everything together well over low heat, adding a splash of cooking water if needed to keep the sauce silky and smooth. Serve immediately with fresh basil leaves and a drizzle of extra virgin olive oil.
