Pasta al Pomodoro
Tomato sauce the way it should be: a few good ingredients, slowly simmered, with plenty of fresh basil. The ultimate everyday classic.
- Prep time
- Prep time: 10 min
- Cook time
- Cook time: 25 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Pasta400 g
- Tomato passata700 g
- Onion1 piece
- Garlic cloves2 piece
- Olive oil3 tbsp
- Basil1 bunch
- Sugar1 pinch
- Salt
Preparation
- 1
Finely dice the onion and garlic and sweat them in olive oil until translucent.
- 2
Add the tomato passata, season with salt and a pinch of sugar and simmer uncovered over low heat for 20–25 minutes.
- 3
Meanwhile cook the pasta until al dente, then drain.
- 4
Tear fresh basil into the sauce, toss the pasta through it and serve drizzled with olive oil.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Onion is in season — fresher and usually cheaper than imported.
Why cooking in season pays offFully plant-based and with 3 different plant species, this dish directly counts towards the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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