How to cook the perfect pasta al pomodoro | Felicity Cloake

Felicity Cloake's easy-to-follow recipe for the timeless Italian classicDescribed as "the national dish of Italy" by Christopher Boswell, executive chef of the Rome Sustainable Food Project and enjoyed, according to restaurateur Lucio Galletto, "from the small islands south of Sicily to the mountain villages perched high in the Alps", pasta al pomodoro has a lot going for it. It's cheap to shop for, easy to prepare and utterly delicious to eat - and, being Italian, comes in more varieties than HJ Heinz could even dream of, which means there's a pasta al pomodoro out there to suit every taste, from tomato-faced toddler to ravenous runner. But, as with many simple dishes, the devil is in the detail. So what's the secret to success? Continue reading...