Quick and easy tomato spaghetti, quick
Spaghetti al pomodoro are very simple to make but it is my first recipe and I wanted it to be something almost symbolic, which everyone can do, the manifesto of this site! And then they remind me so much of a film that I love: Miseria e Nobiltà, every time I happen to see it again (here on private channels they send it practically every day) when the scene arrives in which Totò eats spaghetti with his hands it always makes me think that simple things are always the best and most inviting, there is little to do! In this blog I will propose simple and quick recipes, but also more complex ones. This dish, and the whole blog, I dedicate to my grandmother, who would have a lot of fun seeing what I do in the kitchen….
INGREDIENTS FOR 2 PEOPLE:
200 gr. of spaghetti or vermicelli
1 clove of garlic, basil
1 400 g can of tomato pulp
salt and oil as required
Preparation: 5 minutes Cooking: 20 minutes Execution: easy
How to make Spaghetti with tomato sauce
In a fairly large pan pour a fund of oil and the garlic clove to heat the oil and when the garlic has browned, move the pan from the flame
and pour in the tomato pulp, cook over medium heat turning occasionally for 10 minutes, halfway through cooking remove the garlic.
When cooked, turn off the heat, add a few basil leaves and cover the pan.
In the meantime, we boiled plenty of salted water in a pot, poured the pasta into the pot and, following the cooking time instructions, we cooked our pasta. I used the vermicelli because I prefer them to speghetti which are thinner. Drain the pasta one minute before the indication on the package so that they are al dente and therefore more digestible.
Finish cooking by pouring the pasta into the pan from which we previously removed the sauce (and put it aside). Passing only the pasta in the pan dries up the water that inevitably remains after having drained it.
At this point we serve, and put 3 tablespoons of sauce on each plate, then the cheese and a few basil leaves to garnish.ENJOY YOUR MEAL!
WINE TO MATCH: Still white wine, medium-bodied, especially with wines produced in Sicily.
MORE ADVICE: If you have guests (or want to indulge yourself) you prefer bronze drawn pasta, it costs a little more but you can feel the difference!
For most of the wine pairings on this blog I consulted the site: www.bodegasdevino.org
Enjoy your meal!