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Spaghetti with tomato & basil

This Mediteranean recipe is a classic staple in the Mediteranean diet and becomes a true gourmet dish when quality ingredients are used.  It’s a fresh, easy and quick dich to prepare for a delicous lunch

HOW TO

Serving for 4 people

•    320gr. of spaghetti
•    1 kg of tomatoes
•    1 clove of garlic
•    A handful of coarse salt
•    Extra virgin olive oil
•    Fresh basil
•    Parmigiano reggiano



Use a deep pan with about 2 liters of water and bring to boil. As the water heats up, take a large skillet and sauté a clove of garlic in 3 tablespoons of extra virgin olive oil. When the garlic turns golden remove from the pan and add the tomatoes that you have cut into pieces, cook on high heat the entire time while boiling the pasta.

When the water is boiling put in the salt and wait for it to boil again, then put the pasta in it. Wait for the pasta to cook within the timing on the packaging. When cooked, drain and put into the pan with the tomatoes – keep some  ‘cooking water’ so the pasta does not dry out too much. Stir over at low heat and add basil. Serve it with a sprinkle of parmigiano cheese on top. It is recommended to enjoy this simple dish with an Italian wine with Sangiovese grapes.

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