Tuesday, September 20, 2011

Spaghetti with Tomato and Basil Sauce (Spaghetti pomodoro e basilico)

This is must of the Italian traditional cuisine. The ingredients are very simple, the final result depends on their quality and freshness. The best is to use fresh Italian plum tomatoes (if you don't have fresh you can use normal crushed tomatoes) and freshly cut Italian type basil. An excellet Extra Virgin Olive Oil is a must for this recipie. This recipie is perfect for a vegan diet.
Serves 4
320 gr. Spaghetti
400 gr crushed tomatoes (20 fresh plum tomatoes or 4 large tomatoes sedeed, peeled and crushed)
4 tbs Extra Virgin Olive Oil
2 Garlic cloves
8 basil leaves + few leaves for decoration
Freshly grated Parmigiano Cheese (facultative)

Add 3 Tsp of olive oil in a pan and heat, add the garlic cloves and cook till the garlic is golden.

Add the crushed tomatoes and four basil leaves cut in 2 by hands, salt to taste and add a pinch of pepper. Let cook for 10 to 15 min.
Meanwhile bring a pot of water to boil, when boiling add the salt and then the spaghetti. Stir the spaghetti with a long fork. 
When the pasta is three-quarters cooked (the only way to check it is to taste it, must be still krunchy) drain the pasta in a colander, save a cup of the cooking water.

And add it to the tomato sauce. Cook over medium-high heat until all the liquid is absorbed and the pasta is al dente, stirring occasionally. In case the sauce gets too dry you can add few tbs of the cooking water you saved.
Remove from the heat, and, just before serving add 4 basil leaves cut into fine stripes, 1 tbs olive oil and parmesan cheese (only if you like), remove the garlic cloves. Mix well.

Serve and decorate the top with few basil leaves. Buon appetito !

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