PreparationSpaghetti al pomodoro fresco e basilico
Bring a large pot of water to a boil for the pasta.
Slice the green onions into rings.
Crush the garlic.
Quarter the tomatoes.
Pour the olive oil into a pan over low heat, add the green onions and garlic, and let them cook over medium heat for a few minutes, taking care not to burn them.
Add the tomatoes for a few minutes. Do not cook the tomatoes too long so they retain their freshness and crunch.
As soon as the water begins to boil, add three tablespoons of coarse salt. Do not add oil. Drop the pasta into the pot and stir quickly to prevent sticking from the temperature shock.
Follow the cooking time indicated on the package.
Add the foam that forms a few minutes after tossing in the pasta to the pan with the oil, green onions, and tomatoes. The starch released by the pasta will help the sauce thicken.
Remove the pasta when it is cooked, drain it, and toss it in the pan with the tomato mixture. Do not rinse the pasta with cold water.
Roughly tear the basil by hand and add it to the tomato pasta. Mix well for one minute. Season with salt and pepper to taste.
Remove from heat and serve.
Tip: Enjoy the pasta immediately; it doesn't like to wait.
Isabella Baffa in the kitchen with a passion, pasta and sauces in all their forms.
A recipe anyone can make with five basic ingredients
"When I want give myself a treat, there is a recipe I love, a simple recipe that puts me in a good mood: spaghetti with fresh tomatoes and basil. It's a recipe that anyone can make with five basic ingredients that most of us have in our kitchens. My mother used to say she could eat this dish at any time of day, even for breakfast! So I'm sharing a part of my childhood and teenage years with you.
Tomatoes began to be used in cooking in the early 19th century to season pasta. The combination of spaghetti and tomato is considered the foundation of Italian cuisine. The first recipe comes from a cookbook dated 1839 by Ippolito Cavalcanti, a Neapolitan nobleman and gourmet. It hasn't aged a bit. Simple and appetizing, all you need to make it is fresh tomatoes, spaghetti, onion or garlic, basil, salt and pepper."
A recipe anyone can make with five basic ingredients
"When I want give myself a treat, there is a recipe I love, a simple recipe that puts me in a good mood: spaghetti with fresh tomatoes and basil. It's a recipe that anyone can make with five basic ingredients that most of us have in our kitchens. My mother used to say she could eat this dish at any time of day, even for breakfast! So I'm sharing a part of my childhood and teenage years with you.
Tomatoes began to be used in cooking in the early 19th century to season pasta. The combination of spaghetti and tomato is considered the foundation of Italian cuisine. The first recipe comes from a cookbook dated 1839 by Ippolito Cavalcanti, a Neapolitan nobleman and gourmet. It hasn't aged a bit. Simple and appetizing, all you need to make it is fresh tomatoes, spaghetti, onion or garlic, basil, salt and pepper."
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Offer sent. We hope to welcome you among our subscribers.
Would you like to support L’Orient Today?
Lebanon is in danger of collapse. We need you more than ever. By supporting us, you will allow us to continue to fulfill our mission and provide you with continuous, independent, quality information.
