Everything You Need To Make Authentic Italian Sauces

This is the “Classic” it is supposed to be simple and easy.  It is very straight forward food that anyone could afford.

The Classic Recipe “Pomodoro con Basilico”

A pound of Gentile Spaghetti or similar shape… A jar of Piennolo tomatoes or a jar San Marzano tomatoes by San Nicola dei Miri… 2 or more fresh garlic cloves to taste… 5 Tablespoons best quality extra-virgin olive oil… Sea salt to taste… Several fresh, basil leaves…

Method: In a large pan lightly brown the fresh garlic in the extra virgin olive oil… Add the tomatoes, cook at medium heat for 8-10 minutes… Cook the spaghetti till about 75% of recommended cook time, then pull the pasta from the pot and toss in the tomato sauce till al dente  over medium heat…Serve spaghetti in warmed plates & add a little more sauce, a drizzle of EVOO and a sprinkle of  of basil leaves on each plate. If you like cheese… grated Grana Padano. If not the original recipe does not call for it.

This is a very good example of the technique….  We use a little more EVOO but I liked it when the chef added a few basil leaves while the sauce was cooking.  

Cooking With Olive Oil 3
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