This recipe is a traditional, Italian recipe - Spaghetti with tomatoes.
As always, the tip for cooking pasta - spaghetti - is not to overcook it, but ""al dente", as the Italians say - which means, a little undercooked. Final cooking, i.e. stewing, the spaghetti will have at the end of the preparation, in the pan, when you combine it together with all the other ingredients and when it will pick up all the fine aromas and flavors of the other ingredients.
The recipe calls for cherry tomatoes, but of course you can use any other type of tomato you have on hand.
The ingredients for this recipe are for 4 people.
Spaghetti with tomatoes and basil - Recipes and Cookbook online
Spaghetti with tomatoes and basil. This recipe is a traditional, Italian recipe.
- 350 g of spaghetti
- 500 ml tomato sauce
- 4 leaves of basil
- Parmesan (shredded or in flakes, to taste)
- cherry tomatoes (optional)
- 2 cloves of garlic
- 100 g Mediterranean celery (Mediterranean)
- 1 teaspoon of sugar
- salt (to taste)
- Add olive oil, chopped garlic and chopped celery to the pan. Add cherry tomatoes, if desired, cut in half. Fry for 5-10 minutes
- Add tomato sauce and sugar, salt as desired. Simmer until the sauce becomes thick. When the sauce is ready, remove the celery pieces (bigger ones).
- Cook the spaghetti in salted water, taking care not to overcook it - it must be al dente.
- Add the spaghetti to the pan with the sauce, add 1 or 2 tablespoons of water and simmer for 5 minutes, so that the mass comes together.
- Serve warm. Drizzle a little olive oil over each portion and add grated (or flaked) Parmesan cheese, if desired.
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