Pasta al Pomodoro

1. 1

   Roughly mince 3 basil leaves.

2. 2

   Boil the pasta 2 minutes shorter than recommended on the package.

3. 3

   Place the olive oil and garlic in a cool frying pan.

4. 4

   Turn the heat to low and cook until the oil becomes fragrant from the garlic.

5. 5

   Once fragrant, add the whole tomatoes and simmer on low heat until lessened by about 2/3.

6. 6

   Lightly season with salt.

7. 7

   1 minute before the pasta has finished boiling, scoop out 50 ml of the water and add to the frying pan.

8. 8

   Add the minced basil.

9. 9

   Without draining the pasta, use tongs to add the noodles to the frying pan.

10. 10

    Turn the heat to low and combine the sauce with the spaghetti well.

11. 11

    If the sauce becomes too thick, add some of the pasta cooking water.

12. 12

    Add 1 tablespoon of olive oil and stir it in well.

13. 13

    Mix the oil into the sauce well until thickened.

14. 14

    Arrange on a plate and sprinkle with parmesan cheese.

15. 15

    Top with a basil leaf and it's done.

16. 16

    I also added some crab and heavy cream to this pomodoro to make a Crab & Tomato Cream Pasta!.

* Per serving · 4 servings · Values may vary.

No additional tips available.