Spaghetti al Pomodoro

4 SERVINGS, 70 MINUTES

INGREDIENTI:

Spaghetti 400g

San Marzano peeled tomatoes 800g

Extra Virgin Olive Oil

Garlic Clove

Salt to taste

Basil to taste

ISTRUZIONI:

Let's start by preparing the sauce. Pour the extra virgin olive oil in a pan with the peeled and halved garlic clove. Cook for two minutes and add the peeled tomatoes and salt.

Cover and cook for at least 1 hour. The tomato sauce should simmer gently. Stir it from time to time. Remove garlic clove.

Pass then the tomatoes through a sieve, or crush them. The sieve will give you a smooth sauce, while crushing the tomatoes will give you more of a rustic pasta sauce.

Pour the sauce back in the pan and add the fresh basil. Turn the heat on to low. After 5 minutes turn off the heat and keep it warm.

Time to make the pasta! Boil a pot of water and, once it starts to bubble add some coarse salt to taste.

Add Stefano's spaghetti and let it cook for 11 minutes.

Drain the spaghetti al dente directly into the sauce and stir for a few moments over high heat to mix everything together.

Plate and top with a fresh basil leaf.