Spaghetti with San Marzano Tomatoes

Spaghetti al Pomodoro — Neapolitan philosophy on a plate. Just Rummo IGP, Mutti, and basil.

Ingredients (for 4 servings)

• 500g Rummo Bucatini №6 IGP
• 700g Mutti Polpa
• 1 clove garlic
• Fresh basil Agromonte Basilico
• 3 tbsp Carapelli Extra Vergine
• Sea salt

Instructions

1. Sauté the garlic in olive oil for 1 min.
2. Add Mutti Polpa, season with salt. Cook for 15 min.
3. Cook the pasta al dente, reserving 1 cup of the cooking water.
4. Mix the sauce with the pasta, add basil, and serve.