Spaghetti alla pomodoro

all details

I love spag pom - spaghetti alla pomodoro - even more than I love spag bol, especially when it is spiked up with capers, anchovies and olives.

The best spag pom ever - spaghetti alla pomodoro
Photo: Marina Oliphant

Ingredients

2 tbsp olive oil
400g canned chopped tomatoes
4 fresh tomatoes, chopped
100g tomato passata (pureed tomatoes, not paste)
2 garlic cloves, finely sliced
good pinch of oregano
good pinch of dried chilli
4 anchovy fillets, chopped (optional)
1 tbsp salted capers, rinsed
20 black olives, unpitted
2 tbsp extra virgin olive oil
1 tsp sugar
sea salt and pepper
350g spaghetti
2 tbsp basil leaves
2 tbsp grated parmesan

Method

In a pan, combine the canned and fresh tomatoes, tomato passata, garlic, oregano, chilli, anchovy fillets, capers, olives, olive oil, sugar, sea salt and pepper. Heat gently, stirring, and simmer for 20 to 25 minutes until thick.

Cook the pasta in plenty of simmering, salted water until al dente - tender but firm to the bite. Drain lightly and add to the sauce in the hot pan, tossing well for a minute or two over low heat until the pasta has absorbed most of the sauce. Serve hot, scattered with basil leaves and parmesan.

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  • Main Ingredients - Pasta, Tomato
  • Cuisine - Italian
  • Course - Lunch, Dinner
  • Occasion - Midweek dinner

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5 reviews so far

  • Rating: 3.5 out of 5 stars

    As pomodoro is masculine its "al pomodoro" not alla pomodoro. Grazie.

    Commenter
    Lampedusa
    Location
    Date and time
    November 25, 2013, 9:44AM
  • Rating: 3 out of 5 stars

    Don't meant to be a stickler, but it's spaghetti "al" pomodoro.
    If you're going to go to the effort of writing it in Italian, it should be correct.
    Recipe looks yum, btw, but as a general rule, every 400g can or bottle of sauce/tomatoes you should cook for 15-20 minutes, so if you are adding 4 tomatoes I would cook it all for an extra 5-10 minutes on top of the 25, just make sure you simmer it on low and stir it every 5 minutes. There is nothing worse than an undercooked pasta sauce.
    Also, there is no need for sugar in pasta sauce. If it's too acidic, cook it a bit longer.
    Lastly, if you don't want the anchovies and capers (and any other garnishes for that matter) to overpower the dish, put them in in the last 5-10 minutes of cooking.
    Happy cooking, Italo.

    Commenter
    me
    Location
    Date and time
    November 25, 2013, 4:57PM
  • Rating: 5 out of 5 stars

    It's spaghetti al pomodoro, not alla.

    Commenter
    fofofo
    Location
    Melbourne
    Date and time
    November 26, 2013, 3:49PM
  • Rating: 5 out of 5 stars

    Delicious - I used tiny salted capers (didn't wash them) and omitted anchovies.
    This was a delicious dish and possibly one of the easiest and tastiest recipes ever. Thank you!

    Commenter
    lola
    Location
    Date and time
    November 27, 2013, 8:15PM
  • Rating: 4.5 out of 5 stars

    Yes it's "al pomodoro"! It sounds like a puttanesca sauce actually. Why the need for fresh tomatoes? Wouldn't it make more sense to add more canned ones? Also you can't just use any old fresh tomato, they have to be really ripe and tasty or else you end up with a tasteless sauce.

    Commenter
    donab
    Location
    Date and time
    December 05, 2013, 12:18PM

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