Enjoy a burst of fresh flavors that’s both comforting and quick to make, perfect for a busy weeknight!

1

Bring a large pot of salted water to a boil. Add 300 grams of spaghetti and cook according to the package instructions, usually about 10-12 minutes, until al dente.

2

While the pasta is cooking, prepare the sauce. In a skillet, heat 2 tablespoons of olive oil over medium heat.

3

Add 2 minced cloves of garlic to the oil and sauté for about 1-2 minutes until fragrant but not browned.

4

Chop 400 grams of fresh tomatoes and add them to the skillet. Cook for about 5-7 minutes until softened.

5

Once the spaghetti is ready, reserve 1 cup of pasta water and then drain the spaghetti.

6

Add the drained spaghetti to the skillet with the tomatoes.

7

Stir in 100 grams of pesto and a splash of reserved pasta water to create a cohesive sauce. Adjust the consistency with more pasta water if needed.

8

Toss the spaghetti well to coat, then season with salt and pepper to taste.

9

Add in 1 cup of chopped fresh basil and toss again to combine.

10

Serve immediately, garnishing each plate with grated 50 grams of Parmesan cheese.

4

• Add grilled chicken or shrimp for added protein.
• Incorporate other seasonal vegetables like zucchini or bell peppers for extra nutrition.
• Try different types of pesto, such as sun-dried tomato or arugula pesto, for a unique twist.

• Use ripe summer tomatoes for the best flavor.
• Make sure to stir the spaghetti occasionally while cooking to prevent it from sticking together.
• Use high-quality pesto for a richer taste.

• fat: 15
• protein: 12
• calories: 400
• carbohydrates: 60

This dish is a great source of carbohydrates for energy, while the tomatoes and basil provide vitamins and antioxidants, making it a healthy choice.

• How to make SPAGHETTI AL POMODORO Like an Italian
• Pasta alla Trapanese (Sicilian Tomato Pesto) Recipe
• Pomodoro Pasta Wishbone Kitchen | TikTok