6-8 (300g) Medium Sized Tomatoes
1 Package (350g) Dried Spaghetti
3 Garlic Cloves
1 Basil Bunch
Extra Virgin Olive Oil
Salt
Parmagiano Reggiano (Optional)
2 Large Pots
Large Saute Pan
Cutting Board
Knife
Blender
1. Bring a pot of slightly salted water to the boil.
2. Score the tomatoes with two small cuts shaped like an X.
3. Scald tomatoes for 30 seconds before taking them out.
4. In a spacious pan, brown 3 small cloves of garlic with the peel on in olive oil.
5. Add the tomatoes and cook on a low heat for around 15 minutes.
6. Add the bunch of basil, washed and dried, and cook for another couple of minutes before turning the heat off.
7. Remove the garlic cloves before blending the tomatoes and basil together.
8. Boil the spaghetti in salted water, drain when al dente and place in the pan.
9. Add the tomato sauce, mix and serve warm with a little olive oil, torn basil leaves, and grated parmigiano cheese.
Does this recipe require any preparation before cooking?
No, this recipe only requires the alloted 30 minutes.
How should leftovers be stored?
Allow it to cool slightly before placing it to an airtight contianer to be stored in the fridge for 3-5 days.
What is the best way to reheat the pasta?
the pasta can be sauted in a sauce pan over medium heat, microwaved for 1-2 minutes, or placed in the oven at 350 until warmed.