Spaghetti with tomato and basil
4 servings
20 minutes
Spaghetti with tomatoes and basil is the embodiment of simplicity and elegance in Italian cuisine. This dish hails from sunny Italy, where fresh ingredients and natural flavors form the foundation of gastronomic culture. Tender, slightly sweet cherry tomatoes infused with garlic aroma combine with pungent basil to create a vibrant, refreshing bouquet of flavors. The spaghetti absorbs the sauce's richness while its lightness makes it perfect for any occasion—from family dinners to romantic evenings. Traditionally served with Parmesan, which adds a spicy note. This dish requires no complex culinary skills but offers true enjoyment of food, reminiscent of Mediterranean warmth and relaxation.
1
Heat olive oil in a pan, add whole peeled garlic cloves and sauté to infuse the oil with flavor until the garlic turns golden. Then remove it from the pan and add halved tomatoes, frying them for 2-3 minutes over high heat while stirring constantly. After that, add salt, reduce the heat and cover to let them simmer and release juice.
- Olive oil: 3 tablespoons
- Garlic: 2 cloves
- Cherry tomatoes: 400 g
- Salt: to taste
2
Boil water in a pot for the pasta, when it boils, add salt (I use coarse sea salt) and fully immerse the pasta in the boiling water. Depending on the type of pasta used, cook it for 2-3 minutes less than the package indicates. Remove the pasta from the pot using a special ladle, tongs, or drain it in a colander and immediately place it in the pan with the tomatoes, mix thoroughly, add a few basil leaves torn by hand, mix again and remove from heat.
- Salt: to taste
- Spaghetti: 350 g
- Green basil: 1 bunch
3
Serve on plates using a fork and spoon, ensuring the sauce is evenly distributed everywhere, garnish with fresh basil leaves, and optionally sprinkle with grated hard cheese (traditionally Parmesan).
- Green basil: 1 bunch
4
Enjoy...!