Pomorodo Tagietelli
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Servings: 4
Calories: 666kcal
Simple and utterly delicious. You will make this dish over and over.
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Ingredients
- 3 Tbsp salt
- 700 g whole peeled tomatoes
- 4 garlic cloves sliced
- 3 Tbsp extra-virgin olive oil
- ¼ tsp red pepper flakes
- 10 g fresh basil
- 400 g fresh tagietelli
- 120 g Parmesan finely grated
- 2 Tbsp butter
Instructions
- Drain canned tomatoes and reserve liquid.
- Heat olive oil in a large heavy saucepan. Add sliced garlic and gently simmer until golden for 3-5 minutes. Add red pepper flakes and then whole tomatoes. Cook for 8 - 10 minutes mashing tomatoes gently as you go. Add reserved liquid, basil and a pinch of salt and continue to cook the sauce for a further 10 minutes until thickened.
- Meanwhile, bring 3L of water to the boil in a large stock pot with the salt and cook pasta according to packet instructions. Before draining pasta, reserve 1 cup of pasta liquid.
- Stir pasta through tomato sauce and add in reserved pasta liquid. Toss everything together until the pasta is well coated. Remove from the heat and stir through the butter.
- Serve in large bowls and top with grated parmesan.
Nutrition
Calories: 666kcal | Carbohydrates: 84g | Protein: 25g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 6015mg | Potassium: 602mg | Fiber: 5g | Sugar: 7g | Vitamin A: 746IU | Vitamin C: 18mg | Calcium: 445mg | Iron: 3mg