Tomato spaghetti is a classic Italian first course, loved by everyone, especially children. They can be made with fresh tomatoes, especially in the summer with San Marzano, Pachino, Datterino, Piccadilly. The tomato is the most important fruit of Italian gastronomy, for pasta, for pizza, baked pastas, low in calories, rich in water and vitamins such as C and A, it is a natural antioxidant, containing lycopene which has a preventive function.
Also check out other first course recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 14 oz spaghetti
- 1 onion
- 4 tbsps extra virgin olive oil
- 1 chili pepper
- 1 sprig basil
- salt
- 28 oz canned peeled tomatoes
Tools
- 1 Skillet
- 1 Pot
- 1 Knife
- 1 Cutting board
Steps
Finely chop the onion. Heat the oil in a skillet and add the onion with sliced garlic. Sauté until the onion is softened. Meanwhile, pass the canned tomatoes through a food mill. Add them to the sauté and season with salt. Let it simmer for 20 minutes. Cook the pasta in plenty of salted water. Drain the spaghetti al dente directly into the tomato sauce skillet, add the torn basil and blend with a ladle of cooking water. Serve with Parmigiano Reggiano or Pecorino Romano and basil.
Tips
The tomato sauce can be stored in the refrigerator for 4 days. It can also be frozen.
The tomato sauce can be stored in the refrigerator for 4 days. It can also be frozen.
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