Spaghetti Pasta with tomatoes

Product combined with the recipe

Vermicelli Scatola 20 cf

Ingredients for 4 people

  • 500gr of Vermicelli Leonessa
  • 100g of Extra Virgin Olive Oil
  • 1 clove of garlic
  • 1 shallot
  • 500gr of Tomato Puree
  • 500g Tomato sauce (made with Yellow tomatoes)
  • 1 bunch of purple basil (for the yellow sauce)
  • 1 bunch of green basil (for the red sauce)
  • salt
  • white pepper


Fry 12 leaves of green basil and 12 leaves of purple basil. Keep them aside for the final decoration . Prepare the red tomato sauce putting the garlic, finely chopped , in a large frying pan with 50g of oil. Fry slightly and add the tomato puree, green basil, previously tied up like a bouquet, and cook for 30 minutes. When it’s cooked take off the bunch of basil and add salt and pepper. For the yellow tomato sauce, proceed in the same way as the red tomato sauce using shallots instead of garlic and half the time of cooking. Cook the pasta in boiling salted water, drain it al dente. Add half pasta to the red sauce and the other half to the yellow. Serve garnished with fried basil leaves green and purple.

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