Classic spaghetti with tomatoes
4 servings
30 minutes
Classic spaghetti with tomatoes is the embodiment of Italian cuisine in its simplicity and elegance. Hailing from sunny Italy, this recipe combines fragrant basil, spicy garlic, and sweet tomatoes to create a sauce with a rich, deep flavor. The slight heat of chili pepper adds liveliness to the dish, while parmesan completes the composition with a delicate salty note. Spaghetti soaked in velvety sauce achieves the perfect texture while maintaining its firmness. This dish is perfect for cozy home lunches as well as festive tables, offering a sense of warmth and Italian hospitality. It requires no complex ingredients but reveals the true magic of flavor in its simplicity, making each serving a true gastronomic delight.
1
Clean the garlic and finely chop it together with the chili pepper (first cut it in half and remove the seeds if you don't want the sauce to be too spicy).
- Garlic: 2 cloves
- Red chili pepper: 1 piece
2
Cut the basil leaves from the stems and set aside. Chop the stems finely.
- Green basil: 30 g
3
Boil spaghetti in a large pot of salted boiling water according to the package instructions.
- Spaghetti: 300 g
4
Meanwhile, place a large skillet over medium heat and pour in 2 tablespoons of oil. Add garlic, chili pepper, and basil stems and stir.
- Olive oil: 30 ml
- Garlic: 2 cloves
- Red chili pepper: 1 piece
- Green basil: 30 g
5
When the garlic starts to brown slightly, add most of the basil leaves and tomatoes, mashing them with a spatula. Increase the heat to maximum and stir for 1 minute. Taste and season with sea salt and black pepper if needed.
- Garlic: 2 cloves
- Green basil: 30 g
- Pelati (whole peeled tomatoes): 400 g
- Salt: to taste
- Ground black pepper: to taste
6
Drain the water from the spaghetti, leaving a full cup of cooking water, then transfer them to a saucepan with sauce and mix well. If necessary, add a little pasta cooking water to loosen them up, then taste and season with salt and pepper to your liking.
- Spaghetti: 300 g
- Salt: to taste
- Ground black pepper: to taste
7
Serve the pasta on plates or place it in a large serving dish.
8
Sprinkle with finely chopped remaining basil leaves and grated Parmesan.
- Green basil: 30 g
- Parmesan (Parmigiano Reggiano): 80 g
