🍝 Ziti al Pomodoro
Ziti al pomodoro is long tubular ziti pasta tossed in a simple tomato sauce of garlic, olive oil and fresh basil. The sauce is fresh, sweet and light, clinging to the inside of the tubes. It is a weekday staple in southern Italy, served hot as a first course or a simple main.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 350 g ziti
- 600 g canned or fresh peeled tomatoes
- 3 garlic cloves, sliced
- 3 tbsp olive oil
- A handful of fresh basil
- Salt and pepper
Method
- Warm the olive oil and gently cook the garlic until fragrant, without browning.
- Add the tomatoes, crush them and simmer for 15–20 minutes until thickened; season.
- Boil the ziti (break long ziti into pieces if you like) until al dente.
- Drain, reserving a little pasta water, and toss with the sauce.
- Tear in the basil and serve.
How to make it lighter
- Keep pasta to about 80–90 g dry per person, the standard Italian serving.
- Use 1–2 tbsp olive oil in the sauce; 1 tbsp oil ≈ 120 kcal.
- Add grilled vegetables or a side of chicken or beans to make it more filling.
History
Ziti are a traditional pasta of Naples and Campania; the name is often linked to 'zita', a local word for bride, as they were a classic of wedding and festive meals. Today ziti with tomato sauce is everyday home cooking across southern Italy.
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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 →