Name: Maria Contini's Spaghettini with Tomato Sugo
Ingredients: 350 g Spaghettini; (thin spaghetti); (350 to 450); 3 tb Olive oil; 2 Cloves garlic; peeled and sliced; ; or chopped; 750 g Plum tomatoes; skinned, seeded and; ; coarsely chopped; 1 sm Hand fresh basil leaves; Salt and freshly ground black pepper; Parmesan cheese to serve; freshly grated

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Eat, Your, Greens	4	servings

INGREDIENTS

350	g	Spaghettini; (thin spaghetti)
		(350 to 450)
3	tb	Olive oil
2		Cloves garlic; peeled and sliced
		; or chopped
750	g	Plum tomatoes; skinned, seeded and
		; coarsely chopped
1	sm	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.
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