Spaghetti al sugo di pomodoro e basilico

Tomato and basil is a simple but classic combination that always works. Preferably use fresh pasta to make this classic dish and try experimenting with different types.

Serves around ten people.

Spaghetti al sugo di pomodoro e basilico

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




plum tomatoes, peeled, deseeded, and chopped



garlic, finely chopped



olive oil



sea salt and freshly ground black pepper



basil, finely chopped



dried pasta (spaghetti)

Preparation method

  • Gently fry the garlic in the olive oil. Add the tomatoes.
  • Season the sauce to taste with salt and pepper and add the basil at the last minute so that the flavour is retained.
  • Cook the spaghetti in a large pan of salted boiling water until al dente.
  • Drain the pasta and mix with the tomato sauce.

Serving suggestions

  • Combine with spaghetti, linguine, or bucatini.
  • Variation tip: instead of using plum tomatoes, use very ripe cherry tomatoes. Cut them in half so that the tomatoes can absorb the flavour.
  • Variation tip: use fermented or smoked garlic for a more intense flavour.
  • Variation tip: use lemon basil for a tangier flavour.

Previous page