Ingredients // Pasta

Spaghetti with tomato sauce

  • tomatoes - 1.3 kilograms
  • salt - 3/4 teaspoon
  • large clove of garlic - 1 Each
  • red pepper flakes - 1 pinch
  • small handful of basil leaves - 1 Each
  • olive oil - 1/4 cup
  • Spaghetti with meat - 360 grams
  • unsalted butter - 1 tbsp.Spoon

1. In a large saucepan, bring the water to a boil.Make an incision with a knife in the shape of a cross at the bottom of each tomato.Blanch tomatoes in boiling water for 10 to 30 seconds, then rinsed under cold running water or dipped in a bowl with ice water.Clear the tomatoes from the skin.Cut each tomato in half lengthwise and remove the seeds.Eye-catching with the tomato juice aside.2. Put the tomatoes and salt in a large saucepan and cook the tomatoes over medium heat, stretching them.Once the sauce began to boil, reduce heat to low and simmer the tomatoes from 35 to 45 minutes, continuing to knead them.If the tomatoes look dry, add the reserved tomato juice.3. Stir in minced garlic, a few whole basil leaves, a pinch of red pepp

er flakes and 1/4 cup olive oil in a small saucepan.Bring to a boil over low heat.Remove from heat.When the tomato sauce is stewed for about 25 minutes, boil spaghetti for 2 minutes less than indicated in the instructions.You can use this water, the rest of the tomatoes.Set aside 1.5 cups of fluid from the spaghetti, drain the rest.4. Once the sauce is almost ready, mix it with olive oil.Add seasoning to taste.Add spaghetti and half the reserved liquid and cook for another 1-3 minutes.Add remaining liquid, if necessary, to make the sauce thinner.Arrange the pasta with the sauce on the plates and garnish with chopped basil and serve immediately.

Servings: 4

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