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Spaghetti with Smashed Perino Sauce


Spaghetti with Smashed Perino Sauce

Sneaking into this traditional dish, we’ve added a sweet edge that turns it into a real crowd pleaser.
TIME 45minutes
Servings 2 |


  • 2 punnets Perino Snacking Tomatoes
  • 200 g dried spaghetti
  • 3 cloves of garlic
  • 3 tbsp extra virgin olive oil
  • ½ bunch of oregano
  • 1 small white onion
  • 50 g parmesan cheese
  • sea salt and freshly ground pepper, to taste
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  1. Preheat the oven to 160°.
  2. Chop the Perino tomatoes in half and place on a baking tray lined with parchment paper.
  3. Top each tomato with a slice of garlic, a pinch of oregano, a sprinkle of salt and a dash of olive oil and place in the oven for 30 minutes.
  4. Boil a large pot of salted water. Once the water is at a rolling boil, cook the pasta until al dente. Make sure to catch some of the cooking water for the sauce.
  5. In a pan on medium heat, cook the finely diced onion with a little olive oil until translucent, add the tomatoes and smash together with the back of a wooden spoon.
  6. Place the cooked pasta with a little of the water into the pot with the tomatoes and toss everything until well combined.
  7. Serve in pasta bowls topped with shavings of parmesan and a few oregano leaves and season to taste.
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