BIS Tomato Pasta - Best Italian Selection

BIS Tomato PastaFirst Courses

A great Italian classic, made with BIS products. Bronze-drawn semolina spaghetti, a rich and authentic tomato passata, and the finishing touch of stracciatella di bufala that melts everything into pure creaminess. Simple, genuine, irresistible.

⏱ Time: 25 minutes

🍽 Servings: 2 people

🔥 Difficulty: Easy

🌿 Focus on: BIS Tomato Passata, BIS Spaghetti

🛒 INGREDIENTES

180 gr BIS Spaghetti
½ jar BIS Tomato Passata (Purée)
200 gr Parmigiano Cheese
Stracciatella di Bufala – to taste
Fresh basil – to taste
Don Vincenzo extra virgin olive oil – to taste
Garlic – 1 clove
Salt – to taste

📝DIRECTIONS

The Parmigiano-basil blend Place the Parmigiano Reggiano in a blender along with the fresh basil leaves and blitz until you get a fine, fragrant, slightly green mixture. Set aside.
The tomato sauce In a wide pan, heat a drizzle of Don Vincenzo extra virgin olive oil and gently sauté the garlic clove until golden. Add the BIS Tomato Passata, cover with a lid and cook over low heat for about 10 minutes. Season with salt to taste.
The pasta Cook the BIS Spaghetti in plenty of salted boiling water. Drain al dente and transfer directly into the pan with the sauce, tossing over high heat for a few seconds until every strand is well coated.
Plating Twirl a generous nest of spaghetti onto the plate. Finish with spoonfuls of stracciatella di bufala and a generous dusting of the basil-scented Parmigiano blend. Serve immediately.

TAG

extra virgin olive oil, first courses, italian oil, long pasta, pasta

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🎯 FOCUS PRODUCTS

BIS Tomato Passata (Purée): made with ripe and sweet tomatoes, ideal for a thick and flavorful sauce.
BIS Spaghetti: Classic durum wheat semolina spaghetti, versatile and suitable for any type of sauce, from simple tomato sauce to more elaborate preparations. A pasta shape loved by everyone for its simplicity and deliciousness.

💡extra TIPS

For a richer flavour: add a drizzle of Don Vincenzo extra virgin olive oil raw at the moment of plating.
Variation: instead of stracciatella, use torn buffalo mozzarella added while the pasta is still hot — it melts into silky, stretchy pools.
The secret of the basil blend: blitz the Parmigiano with freshly washed and dried basil leaves — the essential oils release better when in direct contact with the cheese.