Spaghetti with fresh tomato sauce

The secret to great pasta dishes is the simplicity of dressing. This is yet another example. It is best with pasta fresca, so you should at least select a good quality store-bought pasta as an alternative.


6 medium ripe tomatoes

2 cloves garlic

½ cup olive oil

6 larger basil leaves

Salt and pepper

Pecorino cheese

500g/1lb spaghetti

Submerge the tomatoes in boiling water for about 1 minute. Then peel the skin off, deseed, dice and place in a bowl. 

Finely chop the garlic, combine with olive oil and then pour on top of the tomatoes. Season with salt, stir and leave everything to rest for 15-20 minutes.

Cook the pasta according to package directions. Drain and add to the bowl with tomatoes. Stir to coat the pasta well. Serve in bowls, garnished with chopped basil and grated pecorino or parmesan cheese, and freshly ground black pepper.

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