Pasta al pomodoro

Name: Pasta al pomodoro
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves 4-6
Cuisine: Italy
Ingredients: 500 g (1 lb) dried rigatoni or penne rigate; 2 sprigs of fresh thyme; freshly grated Parmesan, to serve; 15 g (½ oz) fresh basil; 5 cloves garlic, finely chopped; 2 tablespoons olive oil; 4 X 425 g (13½ oz) cans whole peeled Italian tomatoes, undrained and puréed in a food mill or food processor; 1 bay leaf; 1 large onion, finely chopped

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 35

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

Pomodoro, the Italian word for tomato, refers to the main ingredient of this dish. Using canned tomatoes will always give a deep red sauce and allows this dish to be made, and therefore enjoyed, all year round.

Ingredients

15 g (½ oz) fresh basil
2 sprigs of fresh thyme<

Europe
Italy
Main course
Mediterranean
Pasta
Vegetarian

Method

Separate the basil leaves, keeping the stems for the sauce. Tie the stems in a bundle with the sprigs of thyme and bay leaf.
In a large pan, heat the olive oil and slowly cook the onion for 5 minutes without colouring. Add the tomato, garlic and herb bundle. Bring to the boil, reduce the heat to low and simmer, covered, for 40 minutes, then uncovered for a further