Eataly London

From market to kitchen: Pasta al Pomodoro

Eataly's famous sale is back! Create this simple yet delicious tomato pasta recipe using items available in our sale available in-store & online from 2nd - 21st of April!

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 fresh egg rigatoni pasta, from Pastificio Artusi – currently on sale!
  • x1 tin of cherry tomatoes, from Afeltra (400g) – currently on sale!
  • Extra virgin olive oil, from Frantoi Cutrera
  • 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.


  • 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