Graziella's pasta al pomodoro from Cook This Book: Techniques That Teach and Recipes to Repeat (page 142) by Molly Baz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dmdmdmmm on February 14, 2026

    This was okay. Pretty simple and quick enough to make

  • averythingcooks on September 02, 2023

    The only change I made here was to crisp up & then chop some prosciutto to add to the finished pasta. This was surprisingly just ok for us....it lacked texture (even with the prosciuotto) and seemed very one note which got to be a bit much after 1/2 a bowl. I kept wishing I had made a crunchy, seasoned panko topper and without me saying it, T also mentioned it. We vastly prefer the oven roasted cherry tomato recipe I make (with chunks of red onion & sausage included in the cast iron pan).

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