Spaghetti in tomato sauce

20 min · serves 3

The sauce is tomato, garlic and olive oil, nothing more. What matters is finishing the pasta in the pan rather than pouring sauce over it.

Ingredients

• 300 g Spaghetti
• 400 g Whole canned tomatoes, or peeled ripe tomatoes
• 4 cloves Garlic
• 45 ml Olive oil
• 8 g Salt
• 5 g Sugar
• 8 leaves Fresh basil
• 30 g Grated Parmesan

Method

1. Crush the garlic and warm it in the olive oil over low heat until fragrant but not browned.
2. Crush the tomatoes by hand into the pan, then season with salt and sugar.
3. Simmer about fifteen minutes, stirring now and then, until the sauce thickens and darkens.
4. Meanwhile cook the pasta in salted water, draining it a minute early.
5. Add the pasta to the sauce with a ladle of its water and toss over medium heat for two minutes until it clings.
6. Off the heat, add the basil and cheese, toss once more and serve.

Spaghetti in tomato sauce →