recipes

Tomato pasta

left: original artwork, right: the tea towel itself (creased, stained and used)
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Pasta pomodoro


Serves 2 hungry people
20 minutes - an hour

1 garlic clove
1 tin chopped tomatoes
300g dried pasta
(we prefer rigatoni for this)
Olive oil
Pamesan & basil leaves
(optional)

In a small saucepan, heat a big glug (three to four tablespoons) of extra virgin olive oil on a medium heat. Finely chop a clove of garlic and fry for one to two minutes.  When the garlic starts dancing, as it's starting to very lightly brown, add the tin of chopped tomatoes. Season, add some chilli flakes or oregano and turn to a low heat.

Stir and simmer for at least twenty minutes - the flavour becomes richer if you leave for longer so taste as you go. If you're only cooking for twenty minutes, you might want to turn up the heat at the end in order to let the sauce thicken. Add another glug of olive oil a few minutes before you're ready to eat (the taste of olive oil and tomatoes is beautiful). Stir into al dente rigatoni or spaghetti (or whatever pasta you like). Add basil leaves if you have them, finely grate some parmesan if you have any. Some extra salt and a little of your best olive oil is always good. Make sure you have a little bread (a scarpetta) to mop up the sauce at the end.