This dish pays homage to the Italian philosophy of bringing out the quality of ingredients.
Ripe, juicy tomatoes burst with sweetness, complemented by the aromatic freshness of basil leaves.
Paired with perfectly cooked spaghetti, it is a celebration of minimalism that elevates the everyday to a culinary masterpiece.
The simplicity of preparation is a hallmark of this dish’s appeal.
From the careful selection of tomatoes to the delicate sautéing of garlic and the final touch of basil, each step is a nod to the belief that exceptional flavor is often found in simplicity.
The result is a blend of flavors that harmonize effortlessly, creating a symphony of tastes that captivates the senses.
- 14 oz (about 400 g) spaghetti
- 6 ripe tomatoes, diced
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, finely minced
- 1 bunch fresh basil, washed and dried
- Salt and pepper to taste
- Grated Parmigiano Reggiano cheese (optional)
- Preparing the tomatoes: In a large pot, heat the olive oil over medium heat. Add the finely minced garlic cloves and sauté until they become golden but not burnt.
- Adding the tomatoes: Add the diced fresh tomatoes to the pot. Cook over medium-low heat for about 15-20 minutes, occasionally mashing the tomatoes with a wooden spoon. Season with salt and pepper to taste.
- Cooking the spaghetti: Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain them al dente, and reserve a cup of pasta cooking water.
- Combining the ingredients: Add the cooked spaghetti to the tomato sauce in the pot. Mix well, adding a bit of the reserved pasta cooking water if needed to achieve a creamy consistency.
- Adding the basil: Chop some fresh basil leaves and add them to the spaghetti. Mix well to evenly distribute the basil.
- Serving: Plate the spaghetti with tomato and basil. Garnish with additional fresh basil and, if desired, a generous sprinkle of grated Parmesan cheese.
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