Spaghetti with tomato sauce
An iconic, beautiful and easy Italian pasta dish
Ingredients
- 400 gr Spaghetti
- 2 cloves Garlic
- 1 bottle Tomato Passata Choose the simple one with no added ingredients, only tomatoes.
- Fresh Basil
- Olive oil
- Salt
- Pepper
- 1 tbsp Sugar
- Parmigiano
Instructions
- Start by putting a big, wide pot of water to the boil. Since we are using spaghetti here, use the tallest pot you have.
- Peel your garlic cloves, cut them in half and put them in a pan with some olive oil. You want a gentle heat here, in order to not burn the garlic but to gently colour it.
- Cook the garlic very slowly and when it starts to get some colour, slowly pour the passata in. Season with salt, a little pepper, and a pinch of sugar. Add some of your basil here. Let your sugo simmer gently for about 15 minutes.
- Meanwhile, when your water is boiling, add your spaghetti and cook according to the time instructions on the packet. Keep some of the pasta water aside in a wee mug, it might come in handy later.
- When the pasta is almost ready, remove your garlic and your basil from the sugo (Yes, we do remove the garlic, controversial, I know). Chop some basil leaves and grate generous amounts of parmigiano.
- When your pasta is ready and perfectly al dente, strain it and then put it back in the pan with the sugo. Add your freshly cut basil leaves, loads of parmigiano and enjoy!
