Maria contini's spaghettini with tomato sugo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 350 | grams | Spaghettini; (thin spaghetti) |
| (350 to 450) | ||
| 3 | tablespoons | Olive oil |
| 2 | Cloves garlic; peeled and sliced | |
| ; or chopped | ||
| 750 | grams | Plum tomatoes; skinned, seeded and |
| ; coarsely chopped | ||
| 1 | small | Hand fresh basil leaves |
| Salt and freshly ground black pepper | ||
| Parmesan cheese to serve; freshly grated | ||
Directions
Bring a large pan of salted water to the boil. Add the spaghettini. As soon as the pasta is in, heat the olive oil in a large frying pan over a brisk heat, and add the garlic. Stir for about 30 seconds, then add the tomatoes.
Stir and simmer, then leave to bubble, occasionally crushing down the tomatoes, for 5 minutes or so, until they form a rough sauce. Season with salt and pepper, then roughly tear the basil leaves and scatter over the sauce. Cook for 1 minute or so more. Taste and adjust seasoning.
Drain the pasta and tip into the sauce (if there's enough room in the pan - if not, tip the sauce over the pasta in the usual way). Turn carefully, to coat, then serve with freshly grated Parmesan.
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