Name: Spaghetti al pomodoro e basilico
Cuisine: Italian
Ingredients: 14 oz spaghetti (400 g); 18 oz tomatoes (500 g ripe tomatoes (or canned peeled tomatoes)); 2 cloves garlic (peeled); 4 spoons extra virgin olive oil; 1 bundle basil; salt (to taste); parmesan or pecorino cheese (grated to taste)

“Spaghetti al Pomodoro e Basilico: The Classic Italian Recipe”

There’s something magical about a plate of Spaghetti with Tomato and Basil. It’s the ultimate expression of simplicity in Italian cooking—just a handful of ingredients coming together to create something truly unforgettable. For me, this dish feels like home. It reminds me of summer afternoons, the scent of fresh basil wafting through the kitchen, and the vibrant red of perfectly ripe tomatoes.
It’s a recipe that doesn’t just nourish the body, but also the soul. Whether you’re cooking for yourself, your family, or friends, this timeless classic is always a winner. So, grab your favorite bottle of wine, raise your glass, and let’s get cooking! 🍷✨

Authentic and Simple Spaghetti Carbonara Recipe

CuisineItalian

Ingredients

14 oz spaghetti (400 g)

18 oz tomatoes (500 g ripe tomatoes (or canned peeled tomatoes))

2 cloves garlic (peeled)

4 spoons extra virgin olive oil

1 bundle basil

salt (to taste)

parmesan or pecorino cheese (grated to taste)

Tools

1 Casserole With High Sides

or1 Casserole

1 Knife

or1 Bowl

Steps

Prepare the tomatoes:
If using fresh tomatoes, blanch them in boiling water for 1-2 minutes, then transfer them to a bowl of ice water. Peel off the skin, remove the seeds, and chop the flesh.
If using canned peeled tomatoes, crush them lightly with a fork.
Make the sauce:
Heat the olive oil in a large skillet over medium heat. Add the garlic cloves and sauté until golden, then remove them.
Add the tomatoes to the skillet, season with salt, and cook over medium heat for about 15-20 minutes, stirring occasionally, until the sauce thickens.
Cook the spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package instructions. Reserve about 1 cup of the pasta cooking water before draining.
Combine the pasta and sauce:
Add the cooked spaghetti to the skillet with the tomato sauce. Toss well to coat, adding a splash of the reserved pasta water if needed to achieve a silky consistency.
Tear the basil leaves by hand and stir them into the pasta.
Serve:
Divide the spaghetti among plates, drizzle with a little extra olive oil, and, if desired, sprinkle with grated Parmesan or Pecorino cheese. Serve immediately.

Tips for the Perfect Spaghetti al Pomodoro:
Use the best-quality tomatoes and olive oil you can find for an authentic taste.
Fresh basil is a must—its aroma and flavor elevate the dish to the next level.
Avoid overcooking the pasta; it should be firm to the bite (al dente).