Pasta al Pomodoro
|
|
|
|
Background
Pasta al pomodoro is a foundational Italian dish that highlights tomato, olive oil, and basil. Tomatoes entered Italian cooking after reaching Europe from the Americas and became central to southern Italian pasta sauces.
Ingredients
- 400 g spaghetti
- 800 g canned whole peeled tomatoes, crushed
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, lightly crushed
- 8 basil leaves
- Salt
- Parmigiano-Reggiano, optional
How to cook
- Warm oil and garlic until fragrant. Add tomatoes and salt; simmer uncovered for 20 minutes. Add basil.
- Boil pasta until al dente, reserving cooking water.
- Toss pasta with sauce for 1 minute, adding water if needed. Remove garlic and finish with oil and optional cheese.