Simple ingredients. Classic comfort. Dinner made easy.

Ft. Your Favorite Wild Groves Extra Virgin Olive Oil

Simple, classic, and full of flavor! This easy Pasta Pomodoro comes together with a handful of pantry staples, fresh basil, and a generous drizzle of Wild Groves Extra Virgin Olive Oil.

Ingredients

• 1 box spaghetti or pasta of choice

• 1 - 2 TBSP, plus 1 - 2 TBSP for a finishing drizzle Wild Groves Extra Virgin Olive Oil

• 1 - 2 cloves garlic, minced

• 1 jar passata

• 1 tsp salt

• 1 TBSP sugar

• ½ tsp dried oregano

• 2–3 fresh basil leaves, plus more for garnish

• Freshly grated Parmesan or Pecorino cheese, for serving

• ½ cup reserved pasta water, as needed

Instructions

1. Cook the pasta. Bring a large pot of water to a boil and cook pasta according to package directions.

2. Start the sauce. While the pasta cooks, warm 1 - 2 TBSP EVOO in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds.

3. Add the passata. Pour the passata into the pan. Fill the empty jar about ¼ full with water, give it a shake to pick up any remaining sauce, and set aside.

4. Season & simmer. Stir the salt, sugar, and oregano into the sauce and bring to a gentle simmer.

5. Add the reserved water from the passata jar along with 2–3 fresh basil leaves. Return to a simmer and cook for 10–15 minutes, stirring frequently.

6. Reserve your pasta water. Before draining the pasta, reserve about ½ cup of the cooking water.

7. Bring it together. Add the cooked pasta directly to the sauce and toss until evenly coated. Add a splash of reserved pasta water as needed to loosen the sauce and help it cling to the noodles.

8. Serve. Plate immediately and finish with freshly grated Parmesan or Pecorino, fresh basil, and an extra drizzle of EVOO.

Make it a meal: Add your favorite meatballs and serve alongside a simple green salad.