Main Course
🌍 Public
🥜 Allergy aware
Pasta al Pomodoro (Tomato Pasta)
Simple, honest tomato pasta with fresh basil — the basis of Italian cuisine.
🥜 Allergies considered in this recipe:
🌾 Gluten
Source / link: Italienische Küche
Ingredients
Amounts adjust automatically.
| 400 g | Pasta (e.g., penne, egg-free) |
| 800 g | Ripe tomatoes (or canned chopped tomatoes) |
| 3 Stück | Garlic cloves |
| 4 EL | Olive oil |
| 1 Bund | Fresh basil |
| 1 TL | Salt |
| 1 Prise | Sugar |
Preparation
- 1Cook pasta al dente in plenty of salted water.
- 2Gently sauté garlic in olive oil without burning it.
- 3Add the tomatoes, season with salt and a pinch of sugar, and cook down for about 15 minutes into a creamy sauce.
- 4Roughly tear the basil leaves and stir them in.
- 5Drain the pasta, toss with the sauce, and serve immediately.
Notes & tips
Note: No milk, no egg, no soy — only gluten (pasta). With gluten-free/egg-free pasta, perfect for. Fresh tomato sauce without allergens.
Nutrition
estimated per serving- Calories
- 195 kcal
- Protein
- 3 g
- Fat
- 15 g
- Carbs
- 13 g
– = ingredient not in nutrition database (estimate incomplete)