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Spaghettoni with tomato sauce


40 minutes






200g spaghettoni
800g canned chopped tomatoes
extra virgin olive oil, as needed
salt and pepper, to taste
basil, to taste
parmesan, to taste
1 clove of garlic


Put plenty of water in a large saucepan to boil, add a handful of coarse salt and bring to the boil.

Heat a skillet, add olive oil and a crushed clove of garlic.

When the garlic is golden, add the tomatoes and the fresh basil and cook until the sauce thickens, over low heat for about 20 minutes.

Once the sauce has cooked, season with salt and pepper.

Cook the pasta al dente, drain and toss in the skillet and mix well.

Serve each portion as a nest, garnished with a few leaves of fresh basil and sprinkled with grated parmesan.

Spaghettoni with tomato sauce

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