Cavatappi al Pomodoro

A smooth tomato sauce that clings to the pasta spirals. The scent of fresh basil blends with the richness of olive oil and the sharp tang of parmesan.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 638
• Protein: 19 g
• Carbs: 92 g
• Fat: 21 g

Ingredients

• 400 g Dried pasta ( cavatappi shape )
• 800 g Round tomato ( crushed )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( crushed )
• 4 tbsp Extra virgin olive oil
• 50 g Parmesan cheese ( grated )
• 1 piece Basil ( fresh bunch )
• 1 tsp White sugar
• 1 pinch Gray sea salt
• 400 g Canned peeled tomatoes ( crushed )

Instructions

1. Aromatic base

   In a sauté pan, heat the olive oil. Sauté the chopped onion and crushed garlic without browning. The smell should be sweet, not burnt.

2. Simmering the sauce

   Add the crushed fresh tomatoes, the canned peeled tomatoes, sugar, and salt. Let reduce over low heat until the sauce coats the spoon and the oil slightly rises to the surface.

3. Cooking the pasta

   Cook the pasta in a large amount of salted water. Remove them 2 minutes before the indicated time: they should be firm to the bite, 'al dente'.

4. Binding and finishing

   Toss the pasta into the sauce with a ladle of cooking water. Sauté vigorously to create an emulsion. Add the hand-torn basil and parmesan.

Chef's tips

• Always save a cup of pasta water; it's liquid gold for emulsifying your sauce.
• Tear the basil by hand at the last second to prevent it from oxidizing and turning black.

Storage

Keep for 2 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.