Spaghetti con sugo di pomodoro (spaghetti with tomato sauce)

March 24, 2015 (Last Updated: January 11, 2019)

This recipe comes from a friend of mine, Francesco Masseli,who makes the best red sauce ever.

Spaghetti con sugo di pomodoro (spaghetti with tomato sauce)

Serves: 4
Cooking Time: 1 hour 20 mins


  • 120g butter
  • 45ml (3 tbsp) olive oil
  • 4 garlic cloves, chopped
  • 2 x 420g tins Italian chopped tomatoes
  • 250ml (1 cup) water
  • 80ml (? cup) fresh basil, chopped
  • 400g spaghetti
  • 60g Parmesan, freshly grated



For the sauce, heat the butter and oil in a pot and sauté the garlic for 2 minutes. Add the tomatoes and water, cover and simmer for about 10 minutes.


Stir in the basil, replace the lid and continue to cookover a low heat for about 1 hour. Remove from the stove and allow the sauce to cool slightly before transferring to a food processor. Blend until smooth.


Cook the spaghetti in plenty of salted boiling water until al dente and drain. Reserve a little of the pasta cooking liquid and use it to thin the sauce slightly.


Toss the sauce through the spaghetti and serve topped with the Parmesan.


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