Experience Italy at Home: Spaghetti al Pomodoro e Basilico Recipe
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A symbol of Italian cuisine, embodying the quintessential ingredients of Italy: Spaghetti with tomato and basil. This dish is famously renowned, a recipe that’s simple but far from ordinary. Subject to infinite variations to strike the perfect balance of flavors, the right creaminess and sweetness, it all begins with the choice of tomato used to make the sauce. Pasta with tomato sauce, precisely because it’s a dish made with a few basic ingredients, is among the most challenging to balance, and the result is far from predictable. There are countless versions of this dish, but in this recipe, we’ve tried to stick as closely as possible to tradition, using spaghetti and tomatoes (ideally San Marzano), which are sweet, meaty, and low in water.
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For 4 servings
Spaghetti 320 g 4 tablespoons of extra virgin olive oil 50 g of sweet onion, finely chopped 1 clove of garlic, slightly crushed 1 can of tomato puree Salt Black pepper 30 g of micro basil 50 g of Parmigiano Reggiano
- Bring a pot of water to a boil, cook the pasta according to the instructions on the package.
- Meanwhile, in a saucepan, sauté garlic and onion with extra virgin olive oil until perfectly cooked, add the tomatoes, salt and pepper, basil, and about a cup of the pasta cooking water, then let it simmer for five minutes.
- Remove the garlic.
- Drain the pasta and toss with the sauce. Mix in the remaining extra virgin olive oil and basil before serving.
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Topics: Easy spaghetti with tomato and basil recipe, traditional Italian spaghetti recipe, homemade pasta with San Marzano tomatoes, cooking authentic Italian cuisine at home, how to make spaghetti al pomodoro e basilico, best pasta recipes with tomato and basil
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