This super easy Italian pasta recipe from Naples is ready in 10 minutes. All you need for Spaghetti alla Tavernara are three main ingredients: freshly cooked al dente spaghetti, tangy tomato passata and sharp pecorino cheese. And if you like a hint of spice? A sprinkling of black pepper goes nicely too. Buon appetito!
Quick note: This is a sponsored post celebrating Garofalo’s quest for the highest quality pasta. There may also be a couple of affiliate links in this post, which means that we may get a few cents if you purchase something through the link. We want to make sure some of our hard-to-find ingredients are reachable at the click of a button. If you have any questions feel free to contact us.
It’s so easy to take convenience for granted sometimes… How simple it is, to head to the local supermarket for a tin of this and a can or two of that…
Or are you like me? Do you wonder about the people who made that product you’ve just picked up off the shelf, or about the preparation that goes into each one of those store-bought conveniences? Fascinating!
Well, the good news is today’s recipe for Spaghetti alla Tavernara is super easy to make. All you need are a few ingredients, and oh, about 10 minutes to cook. So simple, right?
If you’ve ever made your own homemade pasta sauce, you’ll know what we mean. If you haven’t, then cast your mind back across the generations, to an Italian city called Naples, where a ‘simple’ tomato sauce known as passata wasn’t just a tradition – it was a way of life.
(And still very much is.)
There lie the tomatoes, quietly ripening on white linens spread out under the Italian sun. They’re about to be chopped and skinned and scooped into pots of boiling water… smushed down into a soft puree… strained of seeds til they’re impeccably smooth, then sealed in cans to be stashed away for another day.
With care and moderation, these beloved batches of passata could be made to last throughout the winter; every opened bottle releasing the taste and scent of summer. Mixed through freshly cooked pasta, sprinkled with pecorino, a pinch of salt, a dash of pepper, and shared across the family table through the bitterest of winters.
Easy Italian Pasta – Spaghetti alla Tavernara
Fast forward and today, with thanks to modern convenience, you can cook your very own batch of passata-infused Spaghetti alla Tavernara in just 10 minutes.
Literally, the hardest part now is simply waiting for the pasta to cook!
Isn’t it incredible to think with the teensiest effort you can prepare an easy Italian pasta recipe straight out of Italy with handcrafted Garofalo pasta straight from Naples, and quite possibly, a batch of Italian tomato passata – grown under the Italian sun, cooked down and canned and transported across the world to your very own supermarket shelf.
- 400 g spaghetti
- 400 g tomato passata
- pecorino cheese grated
- black pepper freshly ground
- fresh basil leaves
- pinch of salt
- Let's get started by cooking your spaghetti according to packet directions til it's perfectly al dente. Once it's ready, drain it straight away.
- Meanwhile, pop your tomato passata into a small saucepan and bring it to the boil, then remove from the heat.
- Pop your cooked pasta into a large mixing bowl and drizzle generously with your hot passata, mixing it through well to coat every strand. Transfer your saucy pasta to serving plates and garnish well with grated pecorino cheese and black pepper.
- Feel free to sprinkle with an extra pinch of salt and fresh basil leaves too!