Pasta Con Po­modoro E Basil­ico

“It’s the most ba­sic pasta sauce and the bench­mark for a good Ital­ian home cook.”

Cosmopolitan (India) - - LIFESTYLIST -


1kilo of red ripe to­ma­toes 40ml ex­tra vir­gin olive oil 3 cloves of gar­lic, peeled and minced a hand­ful of fresh basil a pinch of red chilly flakes 1 packet spaghetti (though you could use any pasta here, long, thin, short or tube, as this sauce works well with all types of pasta) Parme­san cheese salt to taste


Cut the to­ma­toes in half, cross­wise, and re­move most of the seeds, us­ing your fin­gers.

Heat the oil in a large skil­let, and add gar­lic and chilly flakes. As soon as the gar­lic gives off aroma and be­comes opaque, add the to­ma­toes. Cook over a high heat un­til the tomato be­gins to thicken. Use a wooden spoon to stir and help break the tomato pulp. Now add the basil, ei­ther whole or roughly chopped, and salt. When the sauce is cooked, re­move it from the heat and run it through a food pro­ces­sor for about a minute.

Cook the pasta in abun­dant boil­ing wa­ter, till al dente, and drain. Place in a serv­ing bowl with the sauce. Driz­zle a lit­tle olive oil over the cooked pasta and mix well with the sauce.

Serve with grated Parme­san cheese.

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