Spaghetti al Pomodoro e Basilico
Cuisine: Italian
Author: Kitchens
  • 2 1/2 pounds fresh ripe tomatoes
  • 1/3 Cup Italian olive oil
  • 1/2 Cup chopped onion
  • 30 ml garlic
  • 2 Tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1 1/4 pounds spaghetti
  • 3/4 Cup Parmesan cheese
  • 20 basil leaves
  1. Wash, peel and chop tomatoes, discarding seeds.
  2. Heat oil in a moderately deep pan, add onion & garlic and saute until onion is limp. Discard garlic and add tomatoes, chopped basil and salt and pepper. Simmer for about 20 minutes over moderate heat.
  3. While sauce is simmering, bring a large pot of water to boil. Add salt to taste and add spaghetti. Boil until spaghetti is "al dente," approximately 8 to 10 minutes.
  4. Drain spaghetti, toss with the sauce and the grated cheese.
  5. Garnish each plate with some of the basil leaves.
  6. Serve at once.
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