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Ingredients
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Main Ingredients
For Serving
Method
Preparing the Sauce
- 1
Blanch and peel tomatoes
Bring a large pot of water to a boil. Score a small 'X' on the bottom of each tomato and blanch them for 30 seconds. Transfer to an ice bath, then peel and chop.
- 2
Sauté garlic
In a large skillet, heat olive oil over medium heat. Add sliced garlic cloves and sauté until fragrant and lightly golden, about 1-2 minutes.
- 3
Simmer the sauce
Add chopped tomatoes, salt, and pepper to the skillet. Simmer over medium heat for 15-20 minutes until the sauce thickens, stirring occasionally.
- 4
Add basil
Tear the basil leaves and stir them into the sauce during the last 2 minutes of cooking.
Cooking the Pasta
- 5
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- 6
Add the cooked spaghetti to the sauce. Toss to coat the pasta evenly, adding a bit of reserved pasta water if the sauce is too thick.
Serving
- 7
Serve hot with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese on top.