Spaghetti al pomodoro represents the essence of Italian cuisine: few ingredients, lots of flavor and a simplicity that will win over any palate. Made with ripe tomatoes or quality passata, garlic, extra virgin olive oil and fresh basil, these spaghetti are perfect for a quick but tasty lunch. The sauce envelops the pasta in a fragrant, velvety embrace, making each forkful an explosion of Mediterranean flavor.
Learn all the tricks for making perfect tomato spaghetti with al dente cooking and balanced, wholesome seasoning.
1. Put the water on the stove and, once it comes to a boil, add the salt.
2. Sauté garlic in extra virgin olive oil.
3. Place the spaghetti in the pot.
4. Drain them about 2 minutes before the end of cooking and season directly in the pan, remembering to remove the garlic clove.
5. Add the sauce and basil and toss the noodles until they reach the right consistency.
6. Serve hot, garnishing with fresh basil.
Tomato puree: better homemade!
The star of tomato spaghetti ispassata, which is very easy to find on supermarket shelves but just as easy to prepare at home, and much better.
For even tastier tomato spaghetti, here's what to do:
Buy someSan Marzano tomatoes
Remove the stem, wash them well and dry them
Cut them in half and remove the seeds
Place them in a large saucepan, letting them cook over low heat, stirring until they are completely wilted.
Now all you have to do is pass it through themasher, let it thicken a few minutes on the stove, and the spaghetti sauce will be ready!
The sweet and delicate flavor of San Marzano tomatoes, added to the garlic soffritto prepared with the Il Casolare Farchioni Extra Virgin Olive Oil, with its balanced taste and pleasant fruity aroma, will create a truly unique combination.
Spaghetti with tomato sauce...remember to cook it al dente
No one likes overcooked pasta, and noodles that are not al dente would ruin our recipe, especially since, once removed from the heat, they will have to be sautéed in the pan along with the sauce.
Here are some cooking tips:
Put them to cook in a large, tall pot.
Consider at least 1 liter of water per pound of noodles
Lay the noodles in the center of the pot with boiling water, holding them "in bunches" and twisting them slightly so that they open in a radial pattern.
Take them off the heat about 2minutes before the time expires so that they finish cooking in the pan along with the sauce.
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