Spaghetti with tomato sauce and basil is a very simple first course of pasta, cooked with a few ingredients typical of the Italian culinary tradition.

Ingredients for spaghetti with tomato sauce and basil (4 people)

• 0.9 pounds of spaghetti;
• 0,5 pounds of tomato sauce and peeled tomatoes;
• 0,5 pounds of cherry tomatoes;
• 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 and basil

Wash the pachino tomatoes with fresh water and then cut them into small pieces.

Heat a pan with 3 tablespoon of extra virgin olive oil and the half cut of the head of garlic, let heat it until lightly fried.

As soon as it starts to fry, low the temperature then add the chopped Pachino tomatoes and let them cook in the pan for a few minutes.

Add the 0,5 pounds of tomato sauce and peeled tomatoes and a few fresh basil leaves and mix with a ladle.

Cook it for 5 minutes, stirring regularly. Taste to check the flavor and if necessary add salt and pepper. Remove the garlic with kitchen tweezers.

Boil the salted water to cook the spaghetti. Once the water has boiled, add the spaghetti and let them cook for the cooking time indicated on the package.

To get an “al dente” cooking, it is always better to taste and check the spaghetti cooking level. This will allow you to finish cooking the spaghetti in the pan with the sauce, without overcooking.

Drain the spaghetti directly into the pan with the sauce, mix all together to mix the flavors.

We can serve our spaghetti with sauce with a handful of freshly grated Parmesan cheese, and garnish with a basil leaf.