Gastronomixs

Spaghetti al sugo di pomodoro e basilico

Tomato and basil is a simple but classic combination that always works. Preferably use fresh pasta to make this classic dish and try experimenting with different types.

Serves around ten people.

Spaghetti al sugo di pomodoro e basilico

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Ingredients

30

 

plum tomatoes, peeled, deseeded, and chopped

15

cloves

garlic, finely chopped

45

ml

olive oil

 

 

sea salt and freshly ground black pepper

30

g

basil, finely chopped

750

g

dried pasta (spaghetti)

Preparation method

  • Gently fry the garlic in the olive oil. Add the tomatoes.
  • Season the sauce to taste with salt and pepper and add the basil at the last minute so that the flavour is retained.
  • Cook the spaghetti in a large pan of salted boiling water until al dente.
  • Drain the pasta and mix with the tomato sauce.

Serving suggestions

  • Combine with spaghetti, linguine, or bucatini.
  • Variation tip: instead of using plum tomatoes, use very ripe cherry tomatoes. Cut them in half so that the tomatoes can absorb the flavour.
  • Variation tip: use fermented or smoked garlic for a more intense flavour.
  • Variation tip: use lemon basil for a tangier flavour.

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