SPAGHETTI AL POMODORO
PASTA WITH A VERY FAST AND EASY TOMATO SAUCE
ALMOST EVERY DAY IN ITALY!
DIFFICULTY: LOW PREP. TIME 5 MIN COOKING TIME: 10 MIN SERVINGS: 4 COST: LOW
ONE CAN DICED TOMATOES
3 GARLIC CLOVES CUT IN HALF OR CHOPPED (TO TASTE)
2 RED PEPPERS (CRUSHED)
5 TBSP. EXTRA VERGIN OLIVE OIL
INGREDIENTS FOR THE PASTA:
1 POUND (450 gr.) SPAGHETTI OR ANY OTHER PASTA
SALT TO TASTE
Put water on to boil for the pasta.
In frying pan put olive oil, garlic and red peppers. Place on medium heat making sure garlic does not brown too much.
Pour the diced tomatoes in fry pan (be very careful because the oil will splash). Add salt to taste. Stir.
Take out the garlic cloves (if you left them whole).
Add the basil leaves and turn off the heat.
By now the water will be boiling, add salt and put pasta in the water. Cook about one minute less then what is written on box. Drain.
Add drained pasta in the pan with the tomato sauce and put heat back on. Cook about one minute or less, stirring constantly.
Serve in deep dishes with some freshly grated parmigiano cheese (optional).
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