Family-Friendly
Classic Tomato & Basil Macaroni
The recipe that taught most of us to cook. Tinned tomatoes simmered with garlic and olive oil, finished with torn basil, and tossed through Cibo di Italia Macaroni. Twenty minutes, one pan, and dinner on the family table.
Ingredients
- 400gCibo di Italia Macaroni
- 800gchopped tomatoes — two 400g tins, good quality
- 4tbspolive oil
- 4piecesgarlic cloves — thinly sliced
- 1tspsugar — balances the acidity
- 1/2tspchilli flakes — optional, leave out for kids
- 1piecelarge handful fresh basil — leaves torn, stems chopped
- to tastesalt and black pepper
- 40gparmesan or pecorino — optional, grated to serve
Method
Step 1.Bring 4 litres of salted water (2 tbsp salt) to a rolling boil in a large pot.
8 min
Step 2.Warm the olive oil in a wide pan over medium heat. Add the garlic, basil stems, and chilli flakes; cook 90 seconds until just sizzling, never browned.
2 min
Step 3.Pour in both tins of tomatoes. Half-fill one tin with water, swirl, and add that too. Stir in the sugar and a generous pinch of salt.
1 min
Step 4.Simmer the sauce uncovered for 12 minutes, stirring now and then, until thickened and glossy. Crush any large pieces with the back of a spoon.
12 min
Step 5.Meanwhile, drop the macaroni into the boiling water and set a timer for 8 minutes. Taste at 7 for al dente.
8 min
Step 6.Scoop out a mug of pasta water. Drain the macaroni and tip it straight into the sauce pan.
1 min
Step 7.Toss everything together for 1 minute over low heat, loosening with pasta water until the sauce clings to every piece. Tear in most of the basil leaves.
1 min
Step 8.Serve in warmed bowls, topped with the remaining basil and a shower of parmesan if you like.
Goes well with
Fresh lemonade with crushed mint and a splash of sparkling water.
Garlic bread, or a green salad with a sharp vinaigrette.
Vanilla ice cream with warm berries.
The pasta we used
Cibo di Italia Macaroni
500g · Cooks in 8–10 minutes · Serves ~5
See where to buy
