SPAGHETTI WITH FRESH TOMATO SAUCE
A symbolic dish of Italian cuisine, with the typical ingredients of the Bel Paese: spaghetti with tomato and basil. Spaghetti with tomato sauce is an institution, a simple recipe but far from trivial. Subject to endless variations to find the perfect balance of flavors, the right creaminess and sweetness, starting from the choice of the type of tomato, to be used to make the sauce. This classic first course is a real test bench for those who love to prepare it at home, but also for starred chefs who jealously guard the secrets of their perfect versions and sometimes create irresistible gourmet versions, such as paccheri with 3 tomatoes for example! Here I am in the kitchen with you to suggest my recipe for this timeless classic: a slow and sweet cooking of peeled tomatoes and the scent of fresh basil leaves are among the suggestions for a sure success! Surely you remember the famous scene of the film "Miseria e Nobiltà", when Felice Sciosciammocca and the other members of the family rush on the serving plate and begin to grab the spaghetti with tomato sauce with their hands ... Here, with my version you will be tempted to do the same!
The recipe for spaghetti with emulsified tomato sauce will revolutionize your idea of spaghetti with marinara sauce. Not marinara sauce, but top tomato cream!
Pasta with ''sugo di pomodoro'' is one of the recipes that best represent the Italian culinary tradition.
Enjoy your meal!
INGREDIENTSSpaghetti 320 gPeeled tomatoes 800 gExtra virgin olive oil 30 gGarlic 1 Basil to tasteSalt to taste
PREPARATIONTo prepare spaghetti with tomato sauce, start by preparing the sauce. In a pan pour the extra virgin olive oil together with the garlic clove, peeled and divided in half, so you can eliminate the soul to make the perfume more delicate. After 2 minutes of cooking over high heat, add the peeled tomatoes and season with salt. Cover with a lid and cook for at least 1 hour over very low heat: the sauce should simmer gently. Stir occasionally. After the indicated time, remove the garlic and pass the tomatoes to the vegetable mill, so as to obtain a smooth and homogeneous puree. Transfer the sauce back to the pan, turn on the heat very low and add the basil leaves. After a few minutes you can turn off the sauce and keep warm. At this point you just have to cook the pasta in plenty of boiling salted water. Drain the spaghetti al dente directly into the sauce and stir a few moments over high heat to mix everything. Your spaghetti with tomato sauce is ready, you just have to serve and garnish with fresh basil to taste!
PRESERVATIONYou can prepare the sauce a little in advance or keep it in the refrigerator for 2-3 days at most, as long as it is well covered with plastic wrap or in an airtight glass container. If you prefer you can also freeze the sauce.
ADVICEThe long cooking of the tomato guarantees you a tastier flavor. For a more intense color, add a little tomato paste.
A symbolic dish of Italian cuisine, with the typical ingredients of the Bel Paese:
spaghetti with tomato and basil. Spaghetti with tomato sauce is an institution, a simple recipe but far from trivial. Subject to endless variations to find the perfect balance of flavors, the right creaminess and sweetness, starting from the choice of the type of tomato, to be used to make the sauce. This classic first course is a real test bench for those who love to prepare it at home, but also for starred chefs who jealously guard the secrets of their perfect versions and sometimes create irresistible gourmet versions, such as paccheri with 3 tomatoes for example! Here I am in the kitchen with you to suggest my recipe for this timeless classic: a slow and sweet cooking of peeled tomatoes and the scent of fresh basil leaves are among the suggestions for a sure success! Surely you remember the famous scene of the film "Miseria e Nobiltà", when Felice Sciosciammocca and the other members of the family rush on the serving plate and begin to grab the spaghetti with tomato sauce with their hands ...
Here, with my version you will be tempted to do the same!
The recipe for spaghetti with emulsified tomato sauce will revolutionize your idea of spaghetti with marinara sauce. Not marinara sauce, but top tomato cream!
Pasta with ''sugo di pomodoro'' is one of the recipes that best represent the Italian culinary tradition.
Enjoy your meal!
INGREDIENTS
Spaghetti 320 g
Peeled tomatoes 800 g
Extra virgin olive oil 30 g
Garlic 1
Basil to taste
Salt to taste
PREPARATION
To prepare spaghetti with tomato sauce, start by preparing the sauce. In a pan pour the extra virgin olive oil together with the garlic clove, peeled and divided in half, so you can eliminate the soul to make the perfume more delicate. After 2 minutes of cooking over high heat, add the peeled tomatoes and season with salt. Cover with a lid and cook for at least 1 hour over very low heat: the sauce should simmer gently. Stir occasionally. After the indicated time, remove the garlic and pass the tomatoes to the vegetable mill, so as to obtain a smooth and homogeneous puree. Transfer the sauce back to the pan, turn on the heat very low and add the basil leaves. After a few minutes you can turn off the sauce and keep warm. At this point you just have to cook the pasta in plenty of boiling salted water. Drain the spaghetti al dente directly into the sauce and stir a few moments over high heat to mix everything. Your spaghetti with tomato sauce is ready, you just have to serve and garnish with fresh basil to taste!
PRESERVATION
You can prepare the sauce a little in advance or keep it in the refrigerator for 2-3 days at most, as long as it is well covered with plastic wrap or in an airtight glass container. If you prefer you can also freeze the sauce.
ADVICE
The long cooking of the tomato guarantees you a tastier flavor. For a more intense color, add a little tomato paste.
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