Spaghetti with tomatoes is a delicious and aromatic dish that even a beginner in the kitchen can make. Pasta is a traditional everyday food in Italy, the recipe for which is very simple, which is why it has gained popularity all over the world.
Ingredients:
- 60 g spaghetti (from durum wheat);
- 150 g fresh tomatoes or tomatoes in their own juice;
- 3 basil leaves;
- 1 garlic clove;
- Hard cheese;
- Olive oil;
Preparation:
- Tomatoes for the sauce can be taken both fresh and in your own juice in a jar. It is imperative to remove the skin from fresh tomatoes - place them in boiling water for 20 seconds, and then rinse with ice water. As a rule, tomato skins come off without problems.
- Then chop the tomatoes in any way: with a knife or a blender, at your discretion. Place in a cauldron or frying pan with a non-stick coating (since we will not add oil), heat, but do not boil. Add chopped basil leaves and garlic gruel here. Interfere, the whole mass should warm up well and as soon as the tomato-basil sauce begins to show signs of boiling, turn off the heat.
- Put the spaghetti in a saucepan with boiling, slightly salted water, cook until al dente. In cooking, this term means "not boiling," that is, the pasta should not be boiled, but on the contrary, so that the internal elasticity of the product is preserved, which is noticeable when bitten.
- Drain the spaghetti through a colander.
- Put the pasta on a plate, season with a little olive oil.
- Add hot tomato-basil sauce and stir with spaghetti until the ingredients are evenly distributed.
- Rub hard cheese straight into a plate, ideally Parmesan cheese. The amount of cheese on the plate is added to taste.
