... from Italy



Spaghetti with Tomatoes and Basil

 

650 grams (11/2 pounds) spaghetti

450 grams (1 pound) tomatoes (preferably San Marzano)

2 1/2 tablespoons extra-virgin olive oil

2 tablespoons minced white onion

10 basil leaves

4 tablespoons grated Parmigiano Reggiano

Salt and pepper to taste

 

1.     Dip the tomatoes into boiling water for about ten seconds and place in a bowl of ice water for 1 minute. Remove from the ice water, and dry. Peel them, remove the seeds and cut them in slices.

2.     In a saucepan, brown the minced onion in the olive oil, then add the tomatoes. Season with salt and pepĀ­per. Cook for about ten minutes.

3.     Cook the pasta according to the package instrucĀ­tions in plenty of salted water, drain and add it to the sauce. Garnish with basil leaves and sprinkle with the cheese before serving.

 

Makes 4 servings

I.P.O. International Pasta Organisation Secretariat General c/o AIDEPI - Associazione delle Industrie del Dolce e della Pasta Italiane -
Viale del Poggio Fiorito 61 00144 Roma, Italia Tel. +39 06 8091071 Fax +39 06 8073186 - ipo@internationalpasta.org