Spaghetti Al Pomodoro
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti
- 1 can tomato (s), peeled (800 g)
- 1 onion (s)
- 8 basil leaves
- 2 tablespoon butter
- 1 handful salt
- water
- possibly parmesan
Print Recipe
Pin Recipe Instructions
- Basic rule of pasta cooking: Always prepare the sauce first! Cut the onion into small pieces, take the peeled tomatoes out of the tin and cut them up as well. Cut the unwashed (!) Basil leaves into very thin strips - do not chop them into small pieces!
- Melt the butter in a large pan (rim as high as possible). Then immediately add the tomatoes with all the juice from the can, the onion and the basil to the pan and stir. Bring the sauce to the boil.
- Bring water to a boil in a large saucepan with water. Only then add a handful of salt. Put the unbroken spaghetti in the saucepan and gradually submerge it completely in the water.
- After about 7 - 8 minutes do a bite test, the pasta should be al dente. Drain the pasta in the sieve and immediately add to the sauce and mix. Then take the pan off the stove!
- The sauce is characterized by its fresh and mild taste and is therefore a pleasant lunch dish. If necessary, add grated Parmesan cheese to the pasta to add seasoning (no pepper and salt!).
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