Spaghetti al pomodoro recipe
I include this simple recipe because it is the epitome of Italian Cuisine, just a few ingredients and a little technique and you can put something as beautiful as this on the table.
Freshest ripest cherry tomatoes
Half a tin of best Italian plum tomatoes
Sea Salt
Garlic cloves with skins on
Fresh Basil
Method
Heat (medium) good quality virgin olive oil (enough to cover the frying pan) and add three cloves of garlic fry a minute or two, add your chopped fresh tomatoes and fry till they soften, then add the tinned toms and continue, add torn basil leaves, simmer, add salt, squish the toms a bit.
Put your spaghetti in boiling water and boil rapidly for four minutes, then using tongs add it to the sauce, add more water from your spaghetti pan to cover, simmer for another four mins. You are finishing the pasta in the sauce and it should be a little al dente.
Then add two tablespoons of olive oil and using a fork beat it in, taste and add more salt if needed.
Whilst so easy, so good.
Serve and enjoy.