| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Eat, Greens, Your |
4 |
Servings |
INGREDIENTS
| 350 |
g |
Spaghettini, thin |
|
|
spaghetti |
|
|
350 to 450 |
| 3 |
T |
Olive oil |
| 2 |
|
Cloves garlic, peeled and |
|
|
sliced |
|
|
or chopped |
| 750 |
g |
Plum tomatoes, skinned |
|
|
seeded and |
|
|
coarsely chopped |
| 1 |
|
Hand fresh basil leaves |
|
|
Salt and freshly ground |
|
|
black pepper |
|
|
Parmesan cheese to serve |
|
|
freshly grated |
INSTRUCTIONS
Bring a large pan of salted water to the boil. Add the spaghettini. As
soon as the pasta is in, heat the olive oil in a large frying pan over
a brisk heat, and add the garlic. Stir for about 30 seconds, then add
the tomatoes. Stir and simmer, then leave to bubble, occasionally
crushing down the tomatoes, for 5 minutes or so, until they form a
rough sauce. Season with salt and pepper, then roughly tear the basil
leaves and scatter over the sauce. Cook for 1 minute or so more. Taste
and adjust seasoning. Drain the pasta and tip into the sauce (if
there's enough room in the pan - if not, tip the sauce over the pasta
in the usual way). Turn carefully, to coat, then serve with freshly
grated Parmesan. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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