Spaghetti al Pomodoro
By admin
Score the tomatoes, blanch in boiling water for 30 seconds, then peel and crush them by hand.
Instructions
1
Score the tomatoes, blanch in boiling water for 30 seconds, then peel and crush them by hand.
2
Warm olive oil in a wide pan over medium heat. Add whole garlic cloves and cook until golden, then remove.
3
Add crushed tomatoes and cook for 20 minutes, stirring occasionally. Season generously with salt.
4
Cook spaghetti until al dente. Reserve 1 cup pasta water before draining.
5
Toss pasta in the sauce with a splash of pasta water. Add torn basil and serve with a drizzle of good oil.
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