Pasta with chunky tomato sauce

Pasta with chunky tomato sauce

Pasta pizzaiola

By
From
Encyclopedia of Food and Cookery
Serves
4

A Neapolitan dish. The tomatoes should just be heated through to retain their fresh flavour. If fresh basil or oregano is not available, add extra chopped parsley.

Ingredients

Quantity Ingredient
500g spaghetti or vermicelli
90g well-flavoured cheese, grated

Sauce

Quantity Ingredient
4 firm ripe tomatoes, peeled, seeded and coarsely chopped
2 garlic cloves, crushed
3 tablespoons olive oil
1 teaspoon fresh basil or oregano, chopped
2 tablespoons parsley, chopped
freshly ground black pepper
salt

Method

  1. Cook pasta in boiling salted water until al dente.
  2. Meanwhile, cook tomatoes and garlic gently in oil for 5 minutes. Add basil or oregano. Cook for 2 minutes longer, then stir in parsley, season with salt and pepper and remove from heat.
  3. Drain pasta and place in a heated serving dish. Pour over sauce and pass grated cheese separately.
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