Taste of Italy: Antipasti to Pasta
A simple yet flavorful Pasta Pomodoro, a classic Italian dish that perfectly embodies the fresh and wholesome flavors found in Italian cuisine, ideal as a main course in an Italian feast.
Ingredients
- 400 gram spaghetti fresh or dried
- 800 gram canned crushed tomatoes high quality
- 4 clove garlic minced
- 1/4 cup fresh basil leaves roughly chopped
- 2 tablespoon olive oil extra virgin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup Parmesan cheese grated
Instructions
- Cook spaghetti according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Pour in crushed tomatoes, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the cooked spaghetti to the tomato sauce. Toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Stir in the fresh basil. Serve immediately, topped with grated Parmesan cheese.
Notes
Use ripe, high-quality tomatoes for the best flavor. Fresh basil is essential. For an added touch, grate some fresh Parmesan cheese over the top before serving. A pinch of red pepper flakes can add a subtle kick.