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!
- 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
- freshly chopped basil leaves
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.