About this Recipe

A symbolic dish of Italian cuisine, with the typical ingredients of the Bel Paese: spaghetti, tomato and basil. Spaghetti with tomato sauce is an institution, a simple but far from trivial recipe. It is subject to infinite variations to find the perfect balance of flavors, the right creaminess and sweetness, starting from the type of tomato chosen. Here we are at the stove with you to suggest our recipe of this timeless classic: peeled tomatoes cooking slowly over low heat and the scent of fresh basil leaves are the key ingredients to successful results!

Instructions

• To make spaghetti with tomato sauce, start by preparing the sauce.
• Pour the extra virgin olive oil in a pan with the peeled and halved garlic clove, so you can remove the core and make the scent more delicate.
• Cook for 2 minutes over high heat, add the peeled tomatoes and salt.
• Cover with a lid and cook for at least 1 hour over very low heat. The sauce should simmer gently. Mix it from time to time.
• Remove the garlic and pass the tomatoes through a sieve to obtain a smooth and homogeneous puree.
• Pour the sauce back into the pan, turn the heat to very low and add the basil leaves.
• After a few minutes, turn on the sauce and keep it warm.
• All you have to do now is cook the pasta in plenty of boiling salted water.
• Drain the spaghetti “al dente” directly into the sauce and stir for a few moments over high heat to mix everything together.
• Your spaghetti with tomato sauce is ready, all you have to do is serve it, garnished with fresh basil to taste!

Tips: The long cooking time of the tomato ensures a tastier sauce. For a more intense color, add a little tomato paste. Choose Piccadilly peeled tomatoes to add even more sweetness to the sauce, or use San Marzano peeled tomatoes.