spaghettini al pomodoro e basilico

spaghettini al pomodoro e basilico

Preparation Time: ~30 Minutes
Cookery Level: Easy

Ingredients for 4 people

  • 400g spaghettini
  • 400g firm ripe tomatoes
  • a few basil leaves
  • 1/2 teaspoon of sugar
  • extra virgin olive oil
  • grated Grana Padano cheese (optional)

Wash the tomatoes, dip into boiling water so that the skins come away easily, then sieve. Cook this mashed tomato mixture with a little oil and leave to thicken for about 30 minutes on a moderate heat, adding salt and 1/2 teaspoon of sugar (to reduce the tomatoes’ characteristic acidity). Just before turning off the heat, season with chopped basil leaves.

Boil the spaghettini and drain when cooked “al dente”, then serve ladling out a generous portion of sauce onto each plate, add a little uncooked oil and Grana Padano as desired.