La pasta al pomodoro perfetta secondo lo chef Paolo Lopriore

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is more budget-friendly.

Introduce the dish and discuss the importance of tomato sauce in Italian cooking.

Choose smooth penne pasta for its fluffy texture.

Use peeled tomatoes for the sauce, emphasizing their year-round availability.

Add extra virgin olive oil, salt, pepper, and garlic to the sauce.

Grate garlic on a shark skin grater for a fine consistency to prevent burning.

Heat an earthenware pot and add a drizzle of olive oil on the sides.

Slowly add the peeled tomatoes to the pot, squeezing them as you go to avoid thermal shock.

After 2-3 hours of cooking, finish the sauce with a drizzle of oil to refresh its flavor.

Boil 2 liters of water and add 200 g of pasta, maintaining a 1:10 ratio of pasta to water.

Cook the pasta until al dente, ensuring it releases starch for flavor.

Prepare the sauce with chopped parsley, black pepper, and a drizzle of oil before serving.

Serve the pasta separately with a drizzle of oil and cover with a cloche.

Plate with Grana Padano cheese and tomato sauce, emphasizing the importance of presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens