May
#1 – Spaghetti with tomato sauce
Ingredients
- 12 ounces of Italian Spaghetti
- 1-pound of fresh Cherry Tomatoes, washed and cut in half
- 10 tablespoons of Italian Olive Oil
- 2 cloves of Garlic, peeled, crushed and cut in 4 pieces each
- 1/2 teaspoon of Red Pepper flakes
- 2 tablespoon of Sea Salt
- 1/2 teaspoon of Sea Salt
- 12 Basil leaves, washed and torn into pieces
- grated Parmigiano or Pecorino cheese
Put on a large pot of water with 2 tablespoons of sea salt and bring it to the boil.
Add olive oil to a large frying pan. Add the garlic and let cook on low heat for 2 minutes. Add the red pepper and cook on low heat for 30 seconds.
Add the tomatoes. Cook on high heat for 1 minute, then on medium heat for 4 minutes.
Add half the basil and 1/2 teaspoon of sea salt to the pan and let cook on medium heat for 4 minutes.
Add the spaghetti to the boiling water and cook until “al dente” (about 8 minutes).
Take 1/4 cup of pasta water out of the pot, put it in the pan with the tomatoes and let cook for 3-4 minutes on medium heat.
Drain the spaghetti in a colander, and then add the cooked pasta and remaining Basil to the pan with the tomatoes and mix. Sprinkle on a little olive oil mix and serve.
Serve with grated cheese on the side.
Enjoy!
English (UK) 
العربية