Spaghetti al pomodoro

10 mins
Serves 2
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Directions

  1. 1Infuse the oil with garlic for about a minute, maximum.
  2. 2Infuse the oil with garlic for about a minute, maximum.
  3. 3Infuse the oil with garlic for about a minute, maximum.
  4. 4Add the tomatoes.
  5. 5Add the tomatoes.
  6. 6Add the tomatoes.
  7. 7Add a good pinch of salt.
  8. 8Add a good pinch of salt.
  9. 9Add a good pinch of salt.
  10. 10Add loads of basil by sweeping with your hands.
  11. 11Add loads of basil by sweeping with your hands.
  12. 12Add loads of basil by sweeping with your hands.
  13. 13Add a touch of water.
  14. 14Add a touch of water.
  15. 15Add a touch of water.
  16. 16Cover and cook it for about 5-10 minutes maximum.
  17. 17Cover and cook it for about 5-10 minutes maximum.
  18. 18Cover and cook it for about 5-10 minutes maximum.
  19. 19Place the garlic back inside.
  20. 20Place the garlic back inside.
  21. 21Place the garlic back inside.
  22. 22Cook the spaghetti.
  23. 23Cook the spaghetti.
  24. 24Cook the spaghetti.
  25. 25Add pasta water, olive oil, fresh basil, and Grana Padano as finishing touches.
  26. 26Add pasta water, olive oil, fresh basil, and Grana Padano as finishing touches.
  27. 27Add pasta water, olive oil, fresh basil, and Grana Padano as finishing touches.

Ingredients

  • 200 g spaghetti
  • 200 g spaghetti
  • 200 g spaghetti
  • 300 g mixed cherry and baby plum tomatoes
  • 300 g mixed cherry and baby plum tomatoes
  • 300 g mixed cherry and baby plum tomatoes
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • fresh basil
  • fresh basil
  • fresh basil
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • Grana Padano/Parmigiano Reggiano
  • Grana Padano/Parmigiano Reggiano
  • Grana Padano/Parmigiano Reggiano

Tips

  • Use the best quality extra virgin olive oil you can find.
  • Buy the best bronze drawn dry pasta.
  • Use the best quality tomatoes, ideally in season.