Spaghetti al Pomodoro e Basilico
Spaghetti al Pomodoro e Basilico-A delicious recipe for spaghetti made with summer's sweet plum tomatoes, onions, and fresh basil. Ready in under 30 minutes! Make it all summer long with your summer's tomato bounty!
Ingredients
- 1 lb spaghetti I use Barilla or De Cecco
- 10 to 12 fresh plum tomatoes approximately 2 to 2 1/2 pounds
- 4 ounces extra-virgin olive oil plus additional extra-virgin olive oil, optional
- ½ medium onion finely chopped
- salt
- freshly chopped basil leaves
Instructions
- Bring pot of water to a boil. After the water has come to a boil, add salt to the water (about a teaspoon of salt per quart of water). Add spaghetti and cook until al dente. There is nothing worse than mushy pasta. While pasta is boiling, cook your sauce.
- Heat olive oil on medium heat in a saucepan. Saute' chopped onion until translucent (about 3 minutes).
- Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped basil and stir to combine. If sauce seems to thick, add a little bit of water. and extra virgin olive oil if desired.
- Drain the pasta and add to the fresh tomato sauce. Combine the pasta with the sauce for a minute. You could save some of the pasta water and add to the tomato sauce if it is a little dry.
- Serve: Add a drizzle of extra-virgin olive oil. Sprinkle on some parmesan (we use Parmegiano Reggiano D.O.P.