Pasta al Pomodoro

This simple, yet delicious recipe originates from Basilicata – a region of forests and mountains in southern Italy.

Fun fact: It was also Luciano Pavarotti’s favourite pasta recipe.


1kg fresh tomatoes

3 garlic cloves

2 tbsp olive oil

1 tsp sugar

Salt & pepper

3 tbsp basil

400g spaghetti

Grated parmesan to serve with


  • Peel and chop the tomatoes
  • Fry the garlic in olive oil until it just begins to colour
  • Add the tomatoes, sugar, salt and pepper and simmer 10-25 minutes (Pavarotti used to cook it for 10 minutes)
  • Add the herbs just before serving
  • Cook the spaghetti in boiling salted water until al dente, drain and rinse with cold water and then toss in the sauce
  • Serve with grated parmesan

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