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Spaghetti with fresh tomato and basil sauce

Steve Manfredi

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Spaghetti with fresh tomato and basil sauce
Spaghetti with fresh tomato and basil sauceJennifer Soo

A simple, yet classic tomato sauce. Remember, the quality of the produce will determine a so-so from a sensation!

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Ingredients

  • extra virgin olive oil

  • 2 minced onions

  • 3 minced garlic cloves

  • 3 kilos of pureed, fresh Roma (San Marzano) tomatoes

  • 1 bunch of roughly torn basil leaves

  • season with salt and pepper

  • freshly grated parmesan

Method

  1. Heat 8 tbsp of extra virgin olive oil in a saucepan and gently fry 2 minced onions and 3 minced garlic cloves until they have softened, about 2-3 minutes. Add 3 kilos of pureed, fresh Roma (San Marzano) tomatoes, stir well and simmer for 40 minutes. Add a bunch of roughly torn basil leaves, season with salt and pepper, and simmer for a further 5 minutes. Cook the spaghetti al dente, drain and toss with some of the tomato sauce.

    Serve with plenty of freshly grated parmesan.

     

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