A good bowl of spaghetti topped with fresh tomato sauce made from scratch at home, garnished with fresh basil leaves and a generous handful of grated Parmigiano cheese. Italian comfort food, simple and delicious.
Serves: 4 | Preparation time: 15 mins | Cooking time: 60 mins
- Piennolo, Cherry or Piccadilly tomato, fresh: 800 g
- Spaghetti : 380 g
- Extra Virgin Olive Oil – EVOO: 3 tablespoons
- Basil, fresh: 4-5 leaves
- Garlic: 1 clove
- Parmigiano, grated: to taste
- A small carrot, peeled
Coarsely chop the basil leaves and leave a few whole ones for garnishing at the end.
Cut a shallow X on top of each tomato with a knife.
Bring a pot of water to the boil and blanch the tomatoes no longer than 1 – 2 minute.
Remove them from the pot, place them in a bowl with water and ice or under cold running water and let them cool. Thanks to the X previously engraved on each tomato, they will peel easily. Now mash them with a fork, add the chopped basil and mix.
Brown the garlic in a frying pan with 3 tablespoons of EVOO. Add the crushed tomatoes with the chopped basil, cook over a low heat for about an hour, season with a pinch of salt. Taste from time to time and if the tomato sauce is a little sour, add a small peeled carrot which will release its natural sugars that will counteract the acidity of the tomatoes.
Turn off the heat and allow to cool slightly.
Bring salted water to the boil, throw in the spaghetti and drain al dente.
Add to the tomato sauce, stir, then garnish each plate with a few fresh basil leaves and a handful of grated Parmigiano cheese. Serve.