Eataly London

From market to kitchen: Pasta al Pomodoro

Eataly's famous Sale-a-brate is back! Create this simple yet delicious tomato pasta recipe using items available exclusively in our January sale available in-store & online from January 8th to February 4th!

First up, we’re cooking pasta al pomodoro, a deliciously simple recipe using staple items from our market sale. The best thing about this dish? It’s completely vegan!

Ingredients for 2 people:

  • 200g of rigatoni pasta, from Rigorosa
  • x1 tin of pomodorini cherry tomatoes, from Afeltra (400g)
  • Extra virgin olive oil, from Frantoi Cutrera – available in the sale!
  • Garlic from our market, Natoora (only one clove needed)
  • Shallot from our market, Natoora (only half a chopped shallot needed)
  • Fresh Genovese basil DOP from Natoora
  • For those who like to add cheese, we recommend burrata that’s available in the sale from the fresh counters! Simply head to the fresh cheese counter to pick yours up.

Method:

  • Add cold water to a large pot and simmer over a medium heat until the water boils. When ready, add a handful of coarse salt and cook the rigatoni for seven and a half minutes to achieve “al dente” pasta.
  • On a medium heat, add 4 tablespoons of olive oil, along with one clove of garlic and your chopped shallot. Cook for several minutes.
  • Add the tin of tomatoes into the pan and season with salt and pepper. Cook the tomatoes, garlic and shallot mix over a high heat for about two minutes, before adding the cooked pasta.  Mix everything together.
  • Serve the pasta in a deep plate and finish with a drizzle of olive oil and a leaf of fresh basil.

Buon appetito!

Eataly London