- 1 can of tomatoes, 420 g. (I suggest you use an italian brand and make sure it’s not whole tomatoes but diced) OR use cherry tomatoes if they’re nice and sweet
- garlic 3 cloves
- evoo 5 tbs
- basil leaves
spaghetti (not spaghettini 320 g)
- Grana Padano or Parmigiano Reggiano 120 g.
- Prepare a pot where you will eventually place spaghetti to cook (must be high).
- In a pan heat the olive oil and place the garlic cloves, be careful, keep the flame low as cloves musn’t burn but simply release their flavor. Leave for a few minutes and then discard. Pour diced tomatoes into the olive oil or slice the cherry tomatoes into two parts and add some salt. The sauce will only need to cook for 10 minutes, and during the last few minutes you should add your basil leaves (if they are small, don’t tear them apart).
- In the last 5 minutes of your sauce’s cooking time you should have put your pasta into the pot (remember always pour salt a second before putting pasta into water).
- After 2/3 of cooking time has passed add the spaghetti to the sauce inside your pan and mix in, the spaghetti will finish its cooking time inside the sauce. Turn flame off and grate plenty of Grana Padano or Parmigiano Reggiano into pan. Turn and mix.
- Garnish with fresh basil leaves.