Spaghetti with fresh tomato and basil sauce

all details

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

Spaghetti with fresh tomato and basil sauce
Photo: Jennifer Soo

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

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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  • Main Ingredients - Pasta, Tomato
  • Cuisine - Italian
  • Course - Main-course

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Halva panna cotta

This dish is not vegetarian due to the gelatin. You should not include it in a vegetarian menu ... Read more

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Halva panna cotta

This dish is not vegetarian due to the gelatin. You should not include it in a vegetarian menu ... Read more

Commenter
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Halva panna cotta

This dish is not vegetarian due to the gelatin. You should not include it in a vegetarian menu ... Read more

Commenter
Actually
Date and time
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Halva panna cotta

This dish is not vegetarian due to the gelatin. You should not include it in a vegetarian menu ... Read more

Commenter
Actually
Date and time
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