Spaghetti al pomodoro

Ingredients

• 400 g spaghetti dei Campi
• 400 g San Marzano tomato sauce
• 250 g San Marzano tomatoes
• 1 clove unpeeled garlic
• 5 tsp extra-virgin olive oil
• Salt
• Basil

Instructions

Brown the unpeeled clove of garlic in a pan until golden with the 5 teaspoons of extra-virgin olive oil. Remove the garlic and add the tomato sauce. Let cook for about five minutes uncovered over low heat. Add the fresh tomatoes which you have peeled and chopped into small pieces and cook five more minutes over low heat. Add salt and remove from heat.

Cook the spaghetti in plenty of salted water until al dente. Mix them with plenty of the tomato sauce and finish the dish off with a few leaves of fresh basil.

Note

This tomato sauce recipe was created by Alfonso and Livia Laccarino at their restaurant Don Alfonso di Sant'Agata sui Due Golfi. If you use canned peeled tomatoes and tomato sauce, you can obviously prepare this dish year round in the autumn and winter. In the summer you can use fresh San Marzano tomatoes, which must be placed in boiling water then blanched in cold water in order to peel them and remove their seeds.

Difficulty Level: easy Appreciation: Time for preparation: 10 minutes Cooking time: 10 minutes Share: 4 persons