The English Post

Pasta with tomato sauce

Written by Veronica Lavenia

In Italy, pasta with tomato sauce and Parmigiano cheese, is the dish for excellence.

The key or secret ingredient to master pasta with tomato sauce is to always have the best tomato sauce. The sauce should always be thick enough to just stick to the pasta without being runny or slipping through the shapes.
I made this recipe with Sicilian cherry tomato pulp but you can also use San Marzano variety. Sicilian cherry tomatoes have a unique taste from the Mediterranean climate which provides the best growing and maturing climate. Prepare the sauce, adding just one clove of garlic and enjoy it!

Pasta with tomato sauce: Ingredients

Serves 4

1 clove of garlic

500 g (17 oz) tomato pulp (cherry or San Marzano tomatoes)

Pinch of sea salt

320 g (11 ¾ oz) short or long high quality Italian pasta

100 g (3½ oz) Parmigiano cheese, grated

2 tbsp Extra virgin olive oil


Pasta with tomato sauce: Method

  1. Brown the garlic in extra virgin olive oil. Remove it and cook tomato pulp until the sauce is consistent (about 15 minutes).
  2. When tomato is cooked, add extra virgin olive oil to taste.
  3. Cook the pasta in boiling salted water till al dente.
  4. When the pasta is cooked, add tomato sauce and stir.
  5. Sprinkle with Parmigiano cheese and serve immediately.

Ph. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.