Roma Recipe
Make Roma Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Garnish
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4 liters of water to a rolling boil. Add 1 tsp of salt.
- 2
Cook Spaghetti
Add the spaghetti to the boiling water and cook for 8-10 minutes or until al dente, stirring occasionally.
- 3
Drain Pasta
Once cooked, drain the spaghetti in a colander and set aside.
Making the Sauce
- 4
Heat Olive Oil
In a large skillet over medium heat, add 2 tablespoons of olive oil and allow it to heat for about 1 minute.
- 5
Sauté Garlic
Add 3 minced garlic cloves to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn them.
- 6
Add Tomatoes and Spices
Pour in 400 grams of canned crushed tomatoes, 1 tsp of dried oregano, 1 tsp of dried basil, 1 tsp of red pepper flakes, 0.5 tsp of salt, and 0.25 tsp of black pepper. Stir to combine.
- 7
Simmer Sauce
Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.
Combining and Serving
- 8
Combine Pasta and Sauce
Add the drained spaghetti to the sauce and toss to coat evenly over medium heat for about 2-3 minutes.
- 9
Garnish
Serve the pasta in bowls topped with fresh basil leaves and grated Parmesan cheese.