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.
