Spaghetti with Fresh Tomato Sauce




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Spaghetti with Fresh Tomato Sauce
  • 13%
    257 kcal
  • 18%
    9,8 g
  • 3%
    3,1 g
  • 17%
    46,9 g
  • 0%
    0,248 g

    Preparation time

    0:8 min plus marinating time (3 hrs)

    Cooking time

    0:12 min




    serves 4


  • 400 g Barilla Spaghetti
  • OR: 400 g Giovanni Rana fresh spaghetti
  • OR: 400 g Riso Gallo spaghetti (gluten free)
  • 675 g firm ripe tomatoes skinned and deseeded
  • 6 tbsp. Filippo Berio Gran Cru Monti Iblei extra virgin olive oil
  • 1 garlic clove, peeled and crushed (or Cannamela's)
  • 1-2 tbsp. fresh basil, shredded evenly (or Cannamela's)
  • >> To garnish:
  • a few sprigs of basil
  • >> Our wine selection:
  • Astraio Viognier Maremma Toscana DOC


  1. Cut the tomatoes into thin even strips. Put them into a non-metallic bowl, add the remaining ingredients and leave to marinate for 3-4 hours (If time allows, otherwise shorter, it won't compromise the delight).
  2. Use to flavour your favourite cooked pasta such as spaghetti or tagliatelle.
  3. Carefully stir in the sauce and serve at once.

Chef's tip

If time is not on your side, use a can of drained tomato fillets instead of the fresh tomatoes, or let the tomatoes marinate for a shorter time. 

Serving suggestion

This pasta dish is wonderful served with a green salad. The best thing about it is that you can put this meal together in just a few minutes.


Wine selection

Astraio Viognier Maremma Toscana DOC; Sauvignon blanc; Chianti; Dolcetto d'alba.


Family tip

When it comes to a good extra virgin olive oil, the more unadulterated it stays, the better it is. In fact, all kind of oils deteriorate when exposed to heat. Although extra virgin olive oil shows a good heat resistance (smoking point: 190°C), in order to take advantage of its excellent organoleptic properties you may want to use it as pristine as possible. As far as the pasta is concerned, make sure you don't overcook it: the best way to eat it is al dente!


Dish history

Spaghetti with tomato sauce is probably the most typical Italian dish, as well as one of the simplest. Just a few basic ingredients, but an absolute delight for your taste buds!Still there are a few things you may want to note down, in order to achieve the best possible result. Firstly, this is a perfect dish for spring and summer, growing seasons for tomatoes: everything tastes better at the right time! Choose some ripe ones - the variety is up to your taste (we suggest avoiding beefsteak tomatoes, though). Secondly, make sure you get good quality extra virgin olive oil, to enhance taste and to take full advantage of its benefits. Finally, choose a pasta that stays al dente. We suggest you Barila Spaghetti number 5, but you can mix and match it with any other kind you prefer.