Pasta Con Pomodoro E Basilico
“It’s the most basic pasta sauce and the benchmark for a good Italian home cook.”
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.