The Amalfi Coast in 50 iconic recipes

#1 – Spaghetti with tomato sauce


  • 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.


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