Pasta al pomodoro

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 35

Appears in
Pasta: Le Cordon Bleu Home Collection

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.


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


  1. Separate the basil leaves, keeping the stems for the sauce. Tie the stems in a bundle with the sprigs of thyme and bay leaf.
  2. 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