Spaghetti al pomodoro e basilico

Yield: 8 servings

Measure 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

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.

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