The spaghetti pomodoro e basilico (tomato and basil) are THE Italian dish par excellence. Pasta with tomato sauce (and basil): a perfect marriage with the colors of the Italian flag. A simple dish which undoubtedly contributed to the greatness of Italian cuisine in the world !!! Not need more words to describe this dish, on to the recipe …
Ingredients 500g spaghetti
- Spaghetti – 500 g
- Tomatoes – 2 cans of peeled tomatoes 400g or 1kg of elongated fresh tomatoes
- Garlic – 2 cloves
- Extra virgin olive oil
- Fresh basil
Preparation of spaghetti pomodoro e basilico
In a saucepan, brown the two garlic cloves in olive oil. Once blondi garlic, remove lel and add the tomatoes cut into small pieces (or two cans of peeled when this is not the season). Then, add some salt and basil leaves.
Cook over high heat for 5 minutes. Then lower the heat and cook for another fifteen minutes. Your sauce is ready.
Finally, cook the spaghetti (al dente ) in salted boiling water, drain and sauté with the sauce for 30 seconds.
Serve with fresh basil leaves.
Little reminder for cooking pasta: 100g of pasta, 1 liter of water, 10 g of salt. Easy right?
You can eat this dish with grated Parmesan.