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SPAGHETTI AL POMODORO

PASTA WITH A VERY FAST AND EASY TOMATO SAUCE
ALMOST EVERY DAY IN ITALY!

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME 5 MIN          COOKING TIME: 10 MIN          SERVINGS: 4          COST: LOW
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ONE CAN DICED TOMATOES

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3 GARLIC CLOVES CUT IN HALF OR CHOPPED (TO TASTE)

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2 RED PEPPERS (CRUSHED)
(OPTIONAL)

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BASIL LEAVES

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5 TBSP. EXTRA VERGIN OLIVE OIL

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FRESH PARMIGIANO

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SALT

INGREDIENTS FOR THE PASTA:
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1 POUND (450 gr.) SPAGHETTI OR ANY OTHER PASTA 

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WATER

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SALT TO TASTE

RECIPE

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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.

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Pour the diced tomatoes in fry pan (be very careful because the oil will splash). Add salt to taste. Stir. 

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Take out the garlic cloves (if you left them whole).

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Add the basil leaves and turn off the heat.

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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.

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Add drained pasta in the pan with the tomato sauce and put heat back on. Cook about one minute or less, stirring constantly.

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Serve in deep dishes with some freshly grated parmigiano cheese (optional).
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  • recipes
    • NEWS
    • Appetizers
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    • Easter Recipes
    • Carnival recipes
  • About
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  • VIDEO RECIPES