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Ingredients
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Pomodoro + Basil Sauce
Cacio e Pepe
Method
Pomodoro + Basil Sauce
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add Tomatoes
Add the canned whole tomatoes, breaking them up with a spoon. Season with salt and simmer for 20-25 minutes, stirring occasionally.
Finish the Sauce
Stir in the chopped basil and black pepper, cooking for an additional 5 minutes.
Cook the Spaghetti
Meanwhile, cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and reserve some pasta water.
Combine
Toss the spaghetti with the sauce, adding reserved pasta water as needed to achieve desired consistency.
Cacio e Pepe
Cook the Spaghetti
In a large pot, bring salted water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
Mix Cheese and Pepper
In a large bowl, combine the grated Pecorino Romano cheese and freshly ground black pepper.
Combine Pasta and Cheese
Add the hot spaghetti to the cheese mixture, tossing quickly to create a creamy sauce. Add reserved pasta water gradually to achieve desired creaminess.
Serve
Serve immediately, topped with extra cheese and black pepper if desired.
