🍝 Trofie with Tomato Sauce
Trofie al pomodoro is a simple, light pasta: short twisted trofie tossed in a quick tomato sauce cooked with garlic and olive oil and finished with fresh basil. The spirals hold the sauce well, giving a fresh, slightly sweet and garlicky plate. It is an everyday dish, served hot and ready in about twenty minutes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g trofie
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- 400 g canned chopped tomatoes or ripe fresh tomatoes
- 1 handful fresh basil
- Salt and pepper
Method
- Warm the olive oil and gently fry the garlic for 1 minute without browning.
- Add the tomatoes and salt and simmer for 12–15 minutes.
- Meanwhile boil the trofie in salted water until al dente.
- Drain and toss the pasta with the sauce and torn basil leaves.
How to make it lighter
- A portion of about 80 g dry pasta per person keeps the plate moderate.
- Use 1 tbsp oil instead of 2 — 1 tbsp oil ≈ 120 kcal.
- Add diced courgette or aubergine to the sauce to make the plate bigger with few extra calories.
History
Trofie come from Liguria, where they are most often served with pesto; a plain tomato and basil sauce is a common everyday alternative in homes and trattorias across Italy today.
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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 →