Spaghetti al sugo di pomodoro

Spaghetti al sugo di pomodoro

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

The idea here is to work quickly. In fact, the correct term is spaghetti veloci – quick spaghetti – where the heroes are the tomatoes, the olive oil and the cheese.

Ingredients

Quantity Ingredient
4 tablespoons extra-virgin olive oil
2 garlic cloves, crushed
8 very ripe tomatoes, peeled, seeded and chopped
salt
300g Home-made spaghetti
basil leaves
freshly grated parmesan
extra-virgin olive oil

Method

  1. Heat the oil in a large pan and add the crushed garlic. Turn the heat to high and add the tomatoes (be careful to avoid any oil splashing and catching fire). The tomatoes should sizzle. Cook vigorously for a few minutes to reduce any liquid. Add salt to taste, then remove the pan from the heat.
  2. When you are ready to eat, prepare the spaghetti. Cook in plenty of boiling salted water. Drain well. Throw the basil leaves into the sauce and toss with the spaghetti. Serve with freshly grated cheese and a drizzle of extra-virgin olive oil to taste.
  3. Another nice variation to the basic recipe is to add a couple of anchovy fillets to the oil before the tomatoes. They add a lovely mellow flavour.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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