Tomato sauce pasta is the symbol dish of Italian cuisine. It is a very easy recipe but it ‘s important to cook correctly to have a great result. For this recipe, you can use the format of pasta that you prefer long and short: penne, fusilli, spaghetti, tagliatelle.
- 300 g of Pasta
- 800 g of peeled tomatoes
- 4 basil leaves
- 1 garlic clove
- Extra Virgin Olive Oil
- Parmigiano Reggiano
Put in a pot 2 liters of water and warm up until it bubbles. Add a spoon of salt and taste it: it should taste like seawater. Only after that, add the pasta and continue to cook without lowering the fire. After a few minutes mix the pasta to avoid sticking.
The cooking time is indicated on the package of pasta: remember to taste the pasta before draining (times indicated are often indicative only).
Season pasta with tomato sauce (that you had prepared in advance according to the tomato sauce recipe): if you want you can also add some butter.
You can serve pasta with grated Parmigiano Reggiano cheese and a few leaves of fresh basil.
Tips and Tricks
- Add pasta only in hot water
- In Italy people eat the pasta “al dente”, that means not to cooked (the pasta mustn’t be springs when you bite it) and not to raw. Dieticians say that the pasta “al dente” is easier to digest!