Spaghetti Al Pomodoro E Basilico Recipe
Savor the authentic taste of Italy with our Spaghetti al Pomodoro e Basilico. This classic dish features perfectly cooked al dente spaghetti, drenched in a rich, homemade tomato sauce bursting with the sweetness of ripe tomatoes and the aromatic freshness of basil. Finished with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan, each bite is a delightful celebration of simple, high-quality ingredients that will transport you straight to the sun-drenched streets of Rome.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Tomatoes
Bring a pot of water to a boil. Score the tomatoes with a small 'X' on the bottom. Blanch the tomatoes in boiling water for about 30 seconds, then transfer them to an ice water bath. Once cooled, peel the tomatoes and chop them coarsely.
Cook the Spaghetti
In a large pot, cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the spaghetti.
Make the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Add the chopped tomatoes and season with salt and black pepper. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens.
Combine and Serve
Add the cooked spaghetti to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to achieve desired consistency. Remove from heat and stir in fresh basil leaves. Serve hot, garnished with grated Parmesan cheese if desired.