Perfect simplicity: Mastering the recipe for pasta with tomato sauce

Few pasta dishes can rival perfectly cooked tomato linguine for pure, unadulterated enjoyment. This dish embodies the beauty of Italian cuisine: letting the natural flavors of ripe tomatoes, aromatic basil, and high-quality olive oil shine through.

To really elevate this classic dish, the choice of pasta is crucial, and Barilla Al Bronzo Linguine pasta takes it to new heights.

Barilla Al Bronzo Linguine is made using the unique “Lavorazione Grezza” bronze cut method, which gives it a rough, textured surface that holds every drop of sauce. Made from the finest durum wheat, this pasta has a protein content of over 14%, a firm texture and a perfect mouthfeel. Its thickness and intense roughness make it the perfect accompaniment to the vibrant, multi-layered tomato sauce, enhancing the overall dining experience.

This recipe celebrates the art of extracting maximum flavor from simple ingredients. By preparing tomatoes three different ways, the sauce achieves a depth and complexity that needs to be tasted to be believed. The result: a rich tomato sauce that pairs perfectly with the texture of the linguine.

This classic pasta recipe celebrates flavor and tradition to elevate your pasta night. Watch the full video to make this timeless dish at home.

Serve: 4

Cooking time: 40 minutes

raw material:

• 400g Barilla Bronze Linguine
• 1 bunch fresh basil

Caramelized Cherry Tomatoes:

• 300g cherry tomatoes (cut in half)
• 1 clove garlic (thinly sliced)
• 40 ml extra virgin olive oil
• 1 tablespoon icing sugar
• 1 tablespoon salt
• 1 bunch fresh thyme

Tomato sauce:

• 200g peeled Roma tomatoes
• ½ medium brown onion (diced)
• 20 ml extra virgin olive oil
• 1 carrot (peeled and diced)
• 1 stalk celery, trimmed and diced
• A pinch of sugar, salt and pepper

Oil-soaked cherry tomatoes:

• 12 cherry tomatoes
• Fresh thyme
• 100 ml extra virgin olive oil
• salt and pepper

method:

1. Prepare the caramelized cherry tomatoes. Arrange the tomatoes lengthwise on a baking sheet. Sprinkle with icing sugar, salt, olive oil and thyme and bake in the oven at 120°C/350°F for approx. 60 min.
2. Cook the tomato sauce. Heat a little oil in a pan and gently sauté the celery, carrots and onions. Add the tomatoes and all the other ingredients. Simmer for about 10 minutes, then turn off the heat.
3. Prepare the cherry tomatoes in oil. Wash the tomatoes, pierce the skin, blanch them in water for one minute, then cool quickly and peel them. In a casserole, cover the tomatoes with olive oil and cook at very low temperature (about 80°C) for 30 minutes, seasoning with fresh thyme and a clove of garlic. For best results, the tomatoes must be completely covered with olive oil.
4. Cook the pasta. In a large pot of boiling salted water, cook the Barilla Al Bronzo linguine for 2 minutes less than indicated on the package. Add the pasta to the pot along with the tomato sauce and cook until done.
5. Mix and serve. When pasta is cooked, serve on a plate and garnish with oil-cooked cherry tomatoes and caramelized tomatoes. Season with basil and basil oil.

For Barilla, the art of pasta making is a tradition they have been perfecting since 1877. Today, that passion has spread from their native Italy to the world. Barilla Al Bronzo is available nationwide Coles , Woolworth and independent grocery stores.