An emblematic Italian dish, brilliant in its simplicity. With only a handful of spaghetti, tomato, and basil this simple yet delicious Italian dish represents a classic of the so famous country’s cuisine. Spaghetti with tomato sauce slowly cooked to let out the entire aroma and sweetness of the peeled tomatoes combined with the fresh scent or the basil in typical Italian food style.
- Prep: 20 minutes
- Serves: 4
- Cook: 80 minutes
- Difficulty level: easy
- 320 g Spaghetti
- 30 g Extra virgin olive oil
- 4 Basil leaves
- 800 g Peeled tomatoes
- 1 Garlic clove
- Salt to taste
For the sauce
Peel the garlic clove, chop it in half and take out the core to make the perfume more delicate.
In a pan, pour the extra virgin olive oil together with the peeled garlic clove. After 2 minutes of cooking over a high flame, add the peeled tomatoes and season with salt.
Cover with a lid and cook for at least 1 hour on very low heat: the sauce will boil very gently.
Stir occasionally. After the indicated time, remove the garlic and blend the tomatoes to obtain a smooth and homogeneous puree.
Transfer to sauce again, turn on very low heat and add the basil leaves. After a few minutes, you can turn off the sauce and keep warm.
For the pasta
At this point, you just have to cook the pasta in plenty of boiling salted water then drain it straight into the sauce and stir for a few moments a living flame before turning off the heat.
Your tomato spaghetti is ready, knead and garnish if you prefer with other fresh basil leaves.
You can prepare the sauce a little in advance and store it in the refrigerator for a maximum of 2-3 days, provided it is well covered with a film or in a hermetically sealable glass container. If you prefer, you can also freeze the sauce.
The long cooking of the tomato guarantees a tastier taste. For a more intense color add a little tomato concentrate. Piccadilly will give even more sweetness to the sauce, but if you prefer you can also use the peeled San Marzano!