Spaghetti al pomodoro e basilico
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Fresh ripe tomatoes |
| ⅓ | cup | Italian olive oil |
| ½ | cup | Chopped onion |
| 3 | cloves | Garlic |
| 2 | tablespoons | Chopped fresh basil |
| Salt & pepper to taste | ||
| 1¼ | pounds | Spaghetti |
| ¾ | cup | Parmesan cheese |
| 20 | Basil leaves | |
Directions
Wash, peel & chop tomatoes, discarding seeds. Heat oil in a moderately deep pan, add onion & garlic and saute until onion is limp. Discard garlic and add tomatoes, chopped basil and salt & pepper. Simmer for about 20 minutes over moderate heat. While sauce is simmering, bring a large pot of water to boil. Add salt to taste and add spaghetti. Boil until spaghetti is "al dente," aprox 8 to 10 minutes. Drain spaghetti, toss with the sauce and the grated cheese.
Garnish each plate with some of the basil leaves. Serve at once.