🍝 Farfalle with tomato sauce
Farfalle al pomodoro is bow-tie pasta in a simple tomato sauce cooked with garlic and olive oil and finished with torn fresh basil. The sauce is bright, fresh and slightly sweet, and the folds of the farfalle catch it well. It is one of the most basic and loved everyday pastas in Italy.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 350 g farfalle
- 400 g canned peeled tomatoes or ripe fresh tomatoes
- 2 garlic cloves, sliced
- 2 tbsp olive oil
- A handful of fresh basil
- Salt
Method
- Warm the olive oil with the garlic over low heat until fragrant, without browning.
- Add the crushed tomatoes and a pinch of salt and simmer 15 minutes until thickened.
- Cook the farfalle in salted boiling water until al dente.
- Toss the drained pasta in the sauce with a splash of pasta water.
- Add torn basil and serve.
How to make it lighter
- Use 1 tbsp olive oil instead of 2 — the sauce stays just as tasty.
- Serve about 80 g dry pasta per person and bulk up with extra tomato sauce.
- Add grilled vegetables to the sauce for a larger, lighter plate.
History
Pasta with tomato sauce spread across Italy in the 19th century, especially from the south around Naples. Today pasta al pomodoro is a standard dish in Italian homes, served in countless regional variations.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →