Spaghetti al pomodoro e basilico… The name itself is incredibly exotic and attractive! Nevertheless, it’s a typical Italian pasta dish in translation “Spaghetti with tomatoes and basil”. Frankly, it’s been ages since I posted something on my blog. Summer grabbed me and many projects jumped in, but I’m back! ;))
Whenever I’m cooking an Italian classic dish, I create sort of an atmosphere… either with music or with a glass of wine coming from that region. This time I enjoyed Giuseppe Verdi and his breathtaking Aida..
What are the main rules when cooking Italian pasta? Fresh ingredients, high quality pasta, olive oil and the time of cooking. It’s been already a while since I’ve been using De Cecco pasta products. Their pasta is made of semolina and you can taste (and see) the difference immediately, so yummy!
Spaghetti al pomodoro e basilico are an incredibly easy dish to make and you usually have all the ingredients in your fridge.
Spaghetti al pomodoro e basilico
Total Time: 15 minutes
Per Serving 240 calories
Fat 4 g
Carbs 44 g
Protein 8 g
- 400 - 500 grams pasta
- 250 ml homemade tomato sauce (link for the recipe is below)
- handful basil
- 1-2 tablespoons olive oil
- salt and pepper to taste
- Make you water boil, add in pinch of salt and your pasta. For "al dente" dish, cook your pasta according to the instructions on the box (every type of pasta has different cooking time).
- Decant pasta and put it back inside the pot.
- Add a homemade tomato sauce and cook on a low heat for 3-4 minutes so that sauce connects with the sauce. Don't forget to stir every few seconds.
- Taste it and add salt and pepper according to your needs.
- Finish with drizzle of olive oil and serve with fresh basil.
I posted homemade tomato sauce recipe few weeks ago, you can find it here 🙂 It’s easy and very versatile, give it a try!
One last cooking tip at the end; when you put your pasta to boil, I personally add only salt to the boiling water, never olive oil. Many people add olive oil and the result may disappoint you – pasta that’s been boiled in water with olive oil simply doesn’t soak up the sauce afterwards as well as pasta boiled solely in water (with salt). Therefore the taste is different and your sauce just separates from pasta instead of those two singing on your plate in harmony 🙂