Pasta al Pomodoro Fresco / Fresh Tomato Pasta

Fresh tomato pasta is a very well-known Italian dish and easy to cook at home. If you would like to have a real Italian one, of course we are waiting for you to have the best one in your life ;)



Ingredients for 2 persons

  • 160g spaghetti

  • Extra-virgin olive Oil

  • 2 garlic cloves

  • 15 cherry tomatoes

  • Grated reggiano parmigiano (Some to mix to the pasta and some to put on top after)

  • Basil leaves

  • Salt and grounded pepper


“Pomodorino del Piennolo del Vesuvio” is a local production in the Campania region and it is cultivated on the slopes of Mount Vesuvius.
Pomodorino Vesuviano is the main touch of pasta al pomodoro

Let's start cooking!


First, boil the pasta water with a bunch of salt. Then, pour the spaghetti into the boiling water and do not pass over the “al dente” timing. *Al dente timing is different for every type of pasta and you can see this timing on every pasta pack.


Apart brown 2 garlic cloves lightly with extra-virgin olive oil. Cut the fresh cherry tomatoes into two and put them together with the basil inside the pan. While tomatoes are cooking, smash them one by one and help the juice of tomato mix with the olive oil. Then, add the pasta from its boiling water and be sure to pour some of the water as well, it will help us to blend and combine all the tastes together, so it is important that pasta is juicy while you are passing it to the pan for the next step.


Add your cheese and keep mixing the flavours inside then pan until the cheese melts completely. It should take approximately less then 2 minutes and the amount of boiled pasta water that you pour into the pan should be enough when you see the sauce looks creamy.


Finally plate your spaghetti al pomodoro and add according to your taste some parmigiano on top and decorate with a couple of basil leaves and a pinch of black pepper.

Good parmigiano is an important ingredient!


Fresh basil is a must!

Buon appetito from Milo Tours!

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