Spaghetti with tomato sauce
Spaghetti is native to Italy and is widely used in Italian cuisine, often served with tomato sauce. It is the basis of numerous Italian dishes, such as Spaghetti Napoli (Spaghetti Napoli) with tomato sauce, Spaghetti Bolognese (Spaghetti Bolognese) with tomato sauce and minced meat, Spaghetti all'Aglio ed Olio (Spaghetti with Garlic and Oil) with hot olive oil and lightly fried garlic.
Ingredients
| Olive oil 20 g |
| Onions 30 g |
| Cherry tomatoes 60 g |
| Garlic 3 g |
| Tomatoes in their own juice 100 g |
| Parmesan cheese 15 g |
| Fresh basil 5 g |
| Spaghetti 70 g |
| Salt, sugar, pepper to taste |
Instructions
Step 1
Heat the oil in a heavy frying pan, add the crushed and chopped garlic, finely chopped onion, salt and sugar. As soon as a nice distinctive aroma appears, add the chopped tomatoes in their own juice. Cook until the sauce thickens over medium heat.
Step 2
Boil the spaghetti al dente in salted water.
Step 3
Blanch the fresh tomatoes, cut into small cubes. Add at this point along with the chopped basil leaves to the sauces, season with pepper.
Step 4
Place the spaghetti on warmed plates, top with the sauce, garnish with grated cheese, basil leaves and serve.
Step 5
Bon appetit!
