SPAGHETTI AL POMODORO Serves 4 - 400 gr durum wheat Italian - TopicsExpress



          

SPAGHETTI AL POMODORO Serves 4 - 400 gr durum wheat Italian spaghetti - 2 cans of Italian peeled tomatoes (San Marzano PDO) – they can be replaced by 600 gr tomatoes from piennolo) - Fresh garlic - 5 spoons extra virgin olive oil - Salt - Fresh basil Method - In a large pan lightly brown the fresh garlic in the extra virgin olive oil (avoid burning it or it will taste bitter and not right) - Add the tomatoes, cook at medium heat for 8-10 minutes - Cook the spaghetti al dente, drain them and toss in the tomato sauce for 1-2 minutes over medium heat - Put the spaghetti in individual previously warmed plates; add some sauce, a few drops of extra virgin olive oil and a couple of fresh basil leaves on each plate - Serve warm You may add some grated Grana Padano PDO cheese, a rather common habit in some Italian families, but the original recipe didn’t include it.
Posted on: Sat, 18 Jan 2014 11:53:27 +0000

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