Mediterranean · PANTRYHOP RECIPE
Pasta al Pomodoro
25 minutes · 4 servings · vegetarian
A very common Italian tomato pasta, kept straightforward with pantry tomatoes.
Ingredients
Check you have the quantities below.
- 12 ounces spaghetti or penne
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups canned crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup basil, torn
- 1/2 cup parmesan, grated
Let’s make it
- Cook the pasta in salted water until al dente, then drain.
- Warm olive oil in a pan and cook garlic for 30 seconds. Add tomatoes, salt, sugar, and pepper, then simmer 10 minutes.
- Toss the pasta with the sauce and basil.
- Serve with parmesan on top.
Use small pasta shapes if that is easier for kids to twirl or scoop.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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