Spaghetti with tomato sauce is a first course of the traditional italian cousine, cooked with spaghetti seasoned with creamy and tasty tomato sauce and basil leaves. A quick, simple and tasty dish, cooked with a few ingredients typical of the Italian culinary tradition.

Ingredients for spaghetti with tomato sauce (4 people)

• 0.9 pounds of spaghetti;
• 0,5 pounds of tomato sauce and peeled tomatoes;
• 0,08 pounds grated Parmesan cheese;
• 1 clove of garlic;
• 4 fresh basil leaves to garnish the dish;
• 3 tablespoon of extra virgin olive oil
• Salt and black peppercorns to taste;

DIFFICULTY’	COOKING TIME	PREPARATION TIME
very simple	15′	10′

Nutritional values ​​for one serving
Energy		0 kcal
		0 Kj
Fats		0 gr.
	Saturated fats	0 gr.
	Monounsaturated fats	0 gr.
	Polyunsaturated fats	0 gr.
Carbohydrates		0 gr.
	of which sugars	0 gr.
Proteins		0 gr.
Salt		0 gr.
Dietary fiber		0 gr.
Cholesterol		0 gr.
Potassium		0 gr.

How to cook spaghetti with tomato sauce

Heat a pan with a drizzle of extra virgin olive oil and a head of garlic cut in half, letting it heat until lightly fried.

As soon as the garlic starts to fry, adjust the temperature and add the tomato sauce, let it cook in the pan for a few minutes and stirring regularly. Let’s sprinkle with freshly chopped black pepper.

We can remove the garlic with kitchen tweezers. Add a few fresh basil leaves and mix with a ladle.

Let it cook for 5 minutes, stirring regularly. Taste it to check the flavor and add salt or pepper if necessary.

Boil the salted water to cook the spaghetti. When the water comes back to the boil, add the 0.9 pounds of spaghetti, lcook at a constant simmer until “al dente”.

To obtain an excellent al dente cooking it is always better to taste before draining.

Drain the spaghetti directly into the pan with the tomato sauce, finish cooking the spaghetti by tossing them in the pan together with the sauce.

We can serve the tomato sauce spaghetti by adding a sprinkling of freshly grated Parmesan cheese, and garnish with a basil leaf.