Pasta with tomato sauce and stracciatella – Pasta pomodoro e stracciatella
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
$8-10 total*
2 people
Ingredients
- 200 g (7 oz) long pasta (I used linguine, but spaghetti works as well)
- 1 can of San Marzano peeled tomatoes (14 oz/ 397 g)
- 4 basil leaves
- 200 g (about 1 cup) stracciatella cheese
- 1/2 onion
- 2 tbsps extra-virgin olive oil
- salt, to taste
Preparation
Bring a large pot of water to a boil.
Meanwhile, slice the onion, pour 2 tbsps of oil in a pan and place it over medium heat. When the oil is hot, add the onion and cook it for 5 minutes at low heat.
Crush the peeled tomatoes with a fork and pour the obtained purée into the pan. Add a pinch of salt and cook for 15-20 minutes at medium-low heat, until reduced, with a lid on but allowing the vapor to come out.
When water is boiling, add the coarse salt and, once dissolved, add the pasta. Let the pasta boil, stirring occasionally. Drain 2 minutes before the time indicated on the package, reserving 1/2 cup of water.
Add pasta and the cooking water to the tomato sauce and stir at medium heat for one minute.
Serve with an abundant spoon of stracciatella cheese on top and garnish with basil leaves.
Tips & notes
- You can use crushed tomatoes – make sure that there is nothing more than tomatoes in the can (this can be a challenging endeavor in the US XD).
- I buy stracciatella at Eataly.
- You can garnish with thyme instead of basil.
- I wouldn’t complicate this recipe with additional ingredients – it is delicious in its simplicity!
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
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