Spaghetti Recipe
Seleção de Esparguete Don Alfonso com coulis de tomate e manjericão, queijo Parmesão ralado e uma pitada de raspa de limão fresco
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Tomato Coulis
Garnish
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring water to a boil. Once boiling, add 1 tsp of salt.
- 2
Cook Spaghetti
Add 300 grams of spaghetti to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
- 3
Drain Pasta
Once cooked, drain the spaghetti in a colander and set aside.
Making Tomato Coulis
- 4
Heat Olive Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 5
Sauté Garlic
Add 2 minced garlic cloves to the skillet and sauté for about 1 minute until fragrant.
- 6
Add Tomatoes
Pour in 400 grams of crushed canned tomatoes and stir well.
- 7
Season the Sauce
Add 1 tsp of salt and 1 tsp of black pepper to the tomato mixture. Let it simmer for about 10 minutes, allowing the flavors to meld.
- 8
Add Basil
Stir in 10 grams of chopped fresh basil towards the end of the cooking time.
Combining and Serving
- 9
Combine Pasta and Sauce
Add the cooked spaghetti to the skillet with the tomato coulis. Toss to combine, ensuring the pasta is evenly coated.
- 10
Plate the Dish
Serve the spaghetti on plates, topped with 50 grams of grated Parmesan cheese and a sprinkle of 1 tsp of lemon zest for a fresh touch.
- 11
Garnish
Optional: Add extra fresh basil leaves for garnish.