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Pasta with tomato sauce
Everyday pasta with tomato sauce: garlic, passata and basil, long enough for the sauce to thicken. The soffritto and sauce are made in the Thermomix, the pasta stays in the pot.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Durum wheat pasta, dry 320 g spaghetti or penne
- Tomato passata 400 g
- Fresh garlic 8 g one clove
- Extra virgin olive oil 30 g
- Fresh basil 10 g
- Fine salt 4 g
Steps
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1 Put the garlic in the bowl and chop, 5 seconds at speed 5.
5 sec · speed 5
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2 Add the oil and saute the garlic gently, 3 minutes at 100 degrees, reverse speed 1, without the measuring cup.
3 min · 100 °C · speed 1 · reverse
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3 Add the passata and salt and cook, 15 minutes at 100 degrees, reverse speed 1, without the measuring cup so it reduces.
15 min · 100 °C · speed 1 · reverse
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4 Cook the pasta in unsalted boiling water until al dente: the salt is already in the sauce.
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5 Drain the pasta, add it to the bowl with the basil and toss, 30 seconds at reverse speed 2.
30 sec · speed 2 · reverse
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6 Serve with a drizzle of raw oil and a few basil leaves.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 398 kcal | 159 kcal |
| Protein | 12.2 g | 4.9 g |
| Carbohydrate | 65.8 g | 26.3 g |
| Sugars | 5.7 g | 2.3 g |
| Fat | 9.0 g | 3.6 g |
| of which saturates | 1.3 g | 0.5 g |
| Fibre | 4.0 g | 1.6 g |
| Salt | 1.31 g | 0.53 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.