Matto Rosso

The Matto Rosso: A Healthy and Heartfelt Pasta Pomodoro Recipe

In this video, we present The Matto Rosso, a personal and healthy reinterpretation of the classic Italian Pasta al Pomodoro e Basilico. It’s simple, comforting, and thoughtfully prepared, combining tradition with a wellness-conscious twist.

🎥 Narrated in Italian and dubbed in Russian, the video captures the warmth of cooking together, blending cultures and flavors.

🥄 Recipe Highlights: This dish starts with a non-stick pan — no oil frying. Instead, we begin with:

Water and finely chopped garlic, simmered together for 10 minutes. This gently melts the garlic and infuses the base with aroma.

After 10 minutes, we add a pinch of coarse salt and 250g of Mutti tomato pulp.

The sauce is simmered for another 10 minutes, occasionally adding natural (bottled) water to adjust consistency — no tap water used.

Once the sauce reaches the desired texture, we add 100g of wholemeal pasta directly into the pan.

🥣 Cooking pasta in the sauce takes more time than boiling: expect 18–20 minutes, depending on the type. Taste to check for doneness.

🌿 Final Touches: As the pasta finishes cooking:

Add mixed pepper (red, white, black) for depth.

Once off heat, drizzle with cold-pressed unfiltered olive oil, added raw to preserve nutrients.

Top with finely chopped fresh basil, and a couple of basil leaves for presentation.

This dish is light and digestible, thanks to the absence of fried oil, and rich in polyphenols from the raw olive oil, making it both flavorful and nourishing.

The Matto Rosso is more than a recipe, it’s a celebration of memory, health, and family.