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Spaghetti with tomato and Basil

by Ada Parisi
5 min read
Spaghetti al pomodoro e basilico

Spaghetti with tomato and Basil: Italy at the table. A dish simply amazing if prepared with the homemade pastry in summer (only tomato, salt and Basil), but also good with several ready-made and high-quality tomato pastes. I like to enrich spaghetti with tomato and basil with some Pachino tomato that I always keep at home, a little bit’ fresh basil and of course Parmesan Reggiano Dop.

January 17th is international cuisine day around the world (IDIC – International day of Italian Cuisine), now in its seventh edition and the spaghetti with tomato and Basil, the most popular dish of Italian cuisine, We are the stars.

My favorite format for classic tomato pasta is spaghetti, even square noodles. While with the short parta I prefer denser and richer sauces like the RAGU’ of course. In the tomato purée you can add a clove of garlic or a piece of onion. Don't make a sauce too thick, because the final part of the noodle cooking takes place in a pan with the sauce and it's better that it's a little’ more liquid, because it will thicken with starch released from the paste.

Spaghetti with tomato and Basil

Spaghetti al pomodoro e basilico

SPAGHETTI WITH TOMATO AND BASIL

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

350 g spaghetti
500 milliliters of homemade tomato sauce or a great organic tomato sauce
a few leaves of fresh basil
grated Parmigiano Reggiano PDO, to taste
some cherry tomatoes
extra virgin olive oil, to taste
a clove of garlic
a piece of celery
a pinch of sugar
Salt, to taste

Procedure

Put extra virgin olive oil in a saucepan, the garlic in the shirt (or a piece of onion) and the piece of celery, Fry lightly without take color and add the tomatoes cut in half. Brown them and add the tomato sauce and sugar. Add salt and cook over a low heat and covered until a very thick sauce, well reduced, making sure the cherry tomatoes were undone. Remove garlic and celery coast.

Cook spaghetti in abundant salted water and drain them al dente, keeping some of the cooking water aside. Stir the spaghetti with tomato sauce, combining one or two tablespoons of cooking water and add, at the end, a drizzle of extra virgin olive oil.

Serve the spaghetti with Parmigiano Reggiano Dop to taste and garnish the dish with a fresh basil leaf.

MATCHING: A Lugana Doc is our suggestion with this classic Italian. The good minerality and aromas of Apple, hazelnut and wild thyme are the characteristics prevailing in Lugana Prestige, produced by Wineries Ca'Maiol, 19, in Desenzano del Garda (Brescia).

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