Classic Spaghetti al Pomodoro

A simple bowl of spaghetti, rich tomato sauce and fresh basil - the kind of meal that feels like home. Slow‑simmered, fragrant, and finished with Parmigiano, just the way Nonna cooks it.

Prep time: approximately 10 minutes
Cooking time: approximately 30 minutes

Ingredients

• 400g spaghetti
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, finely sliced
• 700g passata
• A handful of fresh basil leaves
• Salt and freshly cracked black pepper
• Grated Parmigiano Reggiano, to serve

Method

1. Bring a large pot of generously salted water to the boil. Cook the spaghetti until al dente, following the packet instructions.
   
   
2. Meanwhile, heat the olive oil in a Bessemer Frypan over medium heat. Add the garlic and cook gently until fragrant, taking care not to let it brown.
   
   
3. Pour in the passata, season with salt and pepper, then add most of the basil leaves. Simmer gently for 20–25 minutes, stirring occasionally, until the sauce is rich and full of flavour.
   
   
4. Before draining the spaghetti, reserve a cup of the pasta cooking water.
   
   
5. Transfer the spaghetti directly into the sauce. Add a splash of the reserved pasta water and gently toss until every strand is beautifully coated.
   
   
6. Serve with fresh basil, a generous sprinkle of Parmigiano Reggiano and a drizzle of extra virgin olive oil.

Nonna’s tips

Italian Nonnas never break spaghetti in half. Let it soften naturally into the water. Patience is part of the recipe.

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Black Frypan 24cm & Black Universal Lid 24cm for best results!