Thin spaghetti with tomato and basil

Thin spaghetti with tomato and basil

Spaghettini al pomodoro e basilico

By
From
Simple Cooking
Serves
1
Photographer
Alastair Hendy

Ready in a few minutes, this simple tomato sauce is a perfect dish for feeding one in a hurry. It is made with pomodorini (cherry tomatoes) – though it works with very ripe chopped ordinary tomatoes or canned chopped tomatoes as well. I deliberately don’t add Parmesan to this dish because I like the pure taste and simplicity of the tomatoes; should you desire it, grate a little over the top before serving.

Ingredients

Quantity Ingredient
100g spaghettini
salt and pepper
extra virgin olive oil

Sauce

Quantity Ingredient
1 garlic clove, peeled and sliced
2 tablespoons olive oil
100g pomodorini, chopped
5 basil leaves, shredded

Method

  1. For the sauce, fry the garlic in the oil until soft but not brown, about 2 minutes. Add the tomatoes and basil and cook for a few more minutes. Season if needed.
  2. Cook the pasta in plenty of boiling salted water in a large saucepan until al dente, probably about 5–6 minutes, before draining. Add to the sauce, mix well and serve, drizzled with a little extra virgin olive oil.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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