25/09/2025
Spaghetti al Pomodoro Fresco e Basilico (Spaghetti with Fresh Tomato and Basil Sauce)
Ingredienti (Ingredients)
• Pasta: 320g Spaghetti
• Sauce Base (Sugo):
• 800g Pomodori Pelati (Canned Whole Peeled Tomatoes) or very ripe fresh tomatoes
• 1/2 Cipolla (Half an Onion) or 2 spicchi d'Aglio (Garlic cloves)
• 3-4 cucchiai di Olio Extra Vergine d'Oliva (Extra Virgin Olive Oil)
• Sale (Salt) to taste
• Un pizzico di Zucchero (Pinch of Sugar) – optional, to balance acidity
• Aromatics & Garnish:
• Un mazzetto di Basilico Fresco (Fresh Basil) – essential for flavour
• Prezzemolo (Parsley), chopped (for the final garnish, as seen in the photo)
• Peperoncino (Chili flakes) – optional, for a kick
• Formaggio Grattugiato (Grated Cheese, like Parmigiano Reggiano) – optional, for serving
Procedimento (Procedure)
1. Preparazione del Sugo (Making the Sauce)
1. Soffritto (Base Sauté): In a medium saucepan, heat the olive oil over medium-low heat. Add either a halved onion (which will be removed later for a sweeter sauce) or the lightly crushed garlic cloves. Sauté gently until the onion is translucent or the garlic is fragrant (do not let the garlic burn). If using, add a pinch of chili flakes.
2. Aggiunta dei Pomodori: Add the peeled tomatoes, crushing them with your hands or a fork directly into the saucepan.
3. Cottura Lenta (Slow Simmer): Season the sauce with salt and the pinch of sugar (if using). Bring it to a gentle simmer. Lower the heat and let the sauce cook uncovered for at least 30-45 minutes. The longer it simmers, the richer the flavour. Stir occasionally.
4. Aromatizzazione: Towards the end of the cooking time, remove the onion (if used) or garlic. Tear a handful of fresh basil leaves and stir them into the sauce.
2. Cottura e Condimento della Pasta (Cooking and Dressing the Pasta)
1. Cuoci la Pasta: Bring a large pot of heavily salted water to a rolling boil. Cook the spaghetti until very al dente (about 1-2 minutes less than the package instructions).
2. Mantecatura (Combining): Before draining, reserve about 1/2 cup of the starchy pasta cooking water. Drain the spaghetti and immediately transfer it to the saucepan with the tomato sauce.
3. Emulsionare: Toss the spaghetti vigorously with the sauce over medium heat. Add a spoonful or two of the reserved pasta cooking water as needed. This action allows the starch and sauce to emulsify, creating the glossy, creamy coating visible in the photo.
3. Servizio (Serving)
1. Serve the spaghetti immediately in deep bowls.
2. Garnish generously with fresh, chopped parsley (as pictured) and/or a few fresh basil leaves.
3. Serve with grated cheese (Parmigiano or Pecorino) on the side for those who want it.
