Spaghetti al pomodoro
4 servings
35 minutes
Spaghetti al pomodoro is the embodiment of simplicity and elegance in Italian cuisine. This dish originates from the sunny regions of Italy, where fresh tomatoes and fragrant basil became the soul of gastronomy. Tender spaghetti enveloped in velvety tomato sauce offers a rich flavor with a hint of acidity balanced by the sweetness of tomatoes and the spiciness of garlic. Enhanced with sharp parmesan and creamy butter, this recipe turns an everyday meal into a celebration of taste. Spaghetti al pomodoro is a versatile dish suitable for both cozy family dinners and light summer lunches.
1
Heat olive oil in a pan, add chopped onion blended in a blender, and cook, stirring, for 12 minutes. Add minced garlic and fry for another 2-4 minutes. Add pepper - cook for another 1 minute.
- Onion: 1 head
- Garlic: 4 cloves
- Olive oil: 60 ml
- Ground red pepper: pinch
2
Make puree from tomatoes, pour into a pan, add salt, and cook for 20 minutes. Remove from heat, add basil to the sauce, and set aside.
- Canned diced tomatoes: 800 g
- Salt: to taste
- Basil: 3 stems
3
Cook the spaghetti, drain the water, leaving 0.5 cup.
- Spaghetti: 350 g
4
Remove the basil, return the pan to the heat, pour in the water left from the spaghetti, and bring to a boil. Add the pasta and cook, stirring well, for 2 minutes.
- Basil: 3 stems
- Spaghetti: 350 g
5
Sprinkle with cheese and pieces of butter, let the butter melt, and serve.
- Butter: 2 tablespoons
- Parmesan (Parmigiano Reggiano): 60 g
