Spaghetti al pomodoro

Spaghetti al pomodoro is a classic of Italian cuisine, simple and delicious. Here is a basic recipe:

Ingredients

• 400 g of spaghetti
• 800 g of peeled tomatoes or tomato puree
• 2 cloves of garlic
• A few leaves of fresh basil
• 3 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste (optional)
• Grated Parmesan cheese (optional)

Preparation

1. Boil a large pot of salted water to cook the spaghetti.
2. In the meantime, lightly sauté the garlic cloves in the extra virgin olive oil in a large pan, ensuring they don’t burn.
3. Add the peeled tomatoes to the pan with the garlic and cook over medium heat, lightly crushing them with a fork.
4. Let the sauce cook for about 15-20 minutes until it has slightly reduced. Season with salt and, if you like, add a pinch of pepper.
5. While the sauce is cooking, boil the spaghetti in the salted water according to the package instructions for the desired doneness, usually al dente.
6. Drain the spaghetti and add them to the pan with the sauce.
7. Stir the spaghetti well into the sauce to flavor them, add the fresh basil, and serve immediately.

If desired, you can sprinkle with grated Parmesan cheese before serving.

Curiosity

Despite its simplicity, there’s a great regional variety in this recipe, with some variants including the addition of spicy chili pepper, capers, or olives. In any case, the key to a good plate of spaghetti al pomodoro is the use of quality ingredients, particularly good extra virgin olive oil and ripe, flavorful tomatoes.