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Spaghetti Pomodoro

HG Cooks

Spaghetti Pomodoro

Recipe by Quanto Basto

Think about it: have you ever met anyone who doesn’t like Italian food?  You might be as hard pressed as we are to find someone, and think our love affair with la cucina italiana is due to a brilliant mix of simple, fresh ingredients and recipes that suit any season. Not only is their Mediterranean diet healthy, how can you not trust a nation whose national pastime is eating? In lieu of jetting to Rome for dinner, we asked our neighbours and friends at Quanto Basta, an Italian bistro that never fails to impress, to share a few of their favourite recipes. Their top tip when cooking Italian food?  Season your food "q.b." (quanto basta), which loosely translates to "just enough" or "as much as you need." It's a philosophy that reflects countless Italian cookbooks that don't list quantities in their recipes, instead encouraging the use of judgment and preference when it comes to taste. Buon appetito.


  • 500 grams fresh spaghetti

  • 2 cups San Marzano tomato puree

  • 1 cup cherry tomatoes

  • 2 shallots, finely chopped

  • 1 clove garlic, finely chopped

  • 1/2 cup fresh basil + add'l to garnish


  • Bring a pot of salted water to boil and cook fresh spaghetti for 3 minutes. If using dried pasta, cook as suggested.

  • As the water is heating up, sauté shallots and garlic, then add in tomato puree. Cook for 5 minutes and add in fresh basil and cherry tomatoes. Cook approx. 1 minute, then toss in with drained pasta.

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