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Spaghetti with tomato sauce are spectacular! Very fragrant and with a great scenic effect, they are one of the irresistible dishes of our beloved local cuisine
The spaghetti with tomato sauce are amazing! Succulent and very tasty, prepared with ingredients from the beautiful country, they are simply unique and unforgettable. We’re talking about an inexpensive delicacy that makes your mouth water as soon as you see it: no one, in fact, can resist the desire to eat at least a forkful of it as soon as they see it.
Much easier to make than you might think, to make them well, however, you need to respect a few simple precautions that are well explained in the recipe below.
Spaghetti with tomato sauce, this is how they are made
The Spaghetti with tomato sauce they are outstanding! Inviting and appetizing, they are a very cheap dish that can be prepared in a few minutes. Ideal for a family lunch or a dinner with friends, they are one of the best delicacies you will ever eat. The secret to the success of this first course? Definitely use quality ingredients but, above all, don’t overcook spaghetti: overcooked pasta, in fact, becomes sticky and ends up ruining the whole dish.
Spaghetti must therefore be al dente and for this reason they must be drained a minute before the end of cooking just like my grandmother used to do. And, please! When you fry the garlic in the oil, be very careful not to burn it because otherwise it would acquire a bitter taste which spoils the sauce. For an even better result, enjoy them hot. Serve them with a slice of fresh bread so you can make the slipper in the sauce that remains on the plate once the pasta is finished, and it is immediately a fairy tale!
Made in: few minutes
Cooking: few minutes
- Instruments
- a non-stick frying pan with a lid
- a wooden spoon
- a pot
- a colander
- a nice serving bowl
- a knife
- Ingredients
- a few leaves of fresh Genoese basil
- 1 can of San Marzano tomato pulp of 400 g
- 15 ml of 100% Italian raw extra virgin olive oil
- 160 g of quality durum wheat semolina spaghetti
- Salt to taste
- 1 clove of white garlic
- grated Parmigiano Reggiano aged 40 months to complete the taste
Spaghetti with tomato sauce, procedure
In a non-stick frying pan, fry the garlic divided in half for 2 minutes in a drizzle of oil and add the tomato pulp. Season with salt and cook covered over low heat for 1 hour, stirring occasionally. After the necessary time, remove the garlic and pass the sauce through the vegetable mill to make it creamy before collecting it again in the pan. Add the basil leaves and continue cooking over a very low flame for a few minutes before keeping the sauce warm.
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Boil the spaghetti in a pot of lightly salted boiling water for the cooking time indicated on their packaging. At the end of cooking, drain the pasta al dente and toss them for a few moments over high heat in the pan with the sauce. Serve the spaghetti with tomato sauce, flavor them with grated Parmesan and serve hot.
