Spaghetti with tomato and basil, ready in ten minutes.

• Preparation time: 5 minutes
• Cooking time: 5 minutes
• difficulty: Bassa

How to make spaghetti with tomato and basil

Spaghetti, tomato, and basil: this is the signature dish of Italian cuisine and the Mediterranean diet, as well as the quintessential "no-waste" recipe. A seemingly simple dish: to achieve an incredible result, you need to carefully select the ingredients and, above all, combine them properly. To begin, if possible, make your own tomato puree and don't forget to add onion , even better if it's Tropea onion, sweet and delicate. What are you waiting for? Put on your apron and let's start making spaghetti with tomato and basil together , using the recipe from the fascinating book " Students in the Kitchen: Minimum Expense, Maximum Yield " by Ausilia Greco and Francesca Mottola (Libraccio Editore).

Ingredients for 2 people)

• 200 gr spaghetti
• 250 gr of tomato sauce
• 2/3 tablespoons extra virgin olive oil
• Half onion
• 3 or 4 basil leaves

Preparation

• Cut la onion into small cubes, heat the oil in a non-stick pan and brown it without letting it brown too much.
• Pour Add the sauce, season with salt, and cook for about ten minutes over low heat, covered. It's ready when the water has evaporated.
• Bake the spaghetti and pour them into the pan with the sauce, mixing well to season them evenly.
• Add Now add the basil, chopped or chopped with scissors, and mix everything together again.
• Seasoned spaghetti with a generous grating of parmesan or pecorino cheese.
• Instead of sauce, use a jar of peeled tomatoes, draining them of the preserving liquid, or one of chopped pulp.
• Add half a teaspoon of sugar to reduce the acidity of the tomato.
• You can also use two fresh tomatoes, red and very ripe, cut into cubes and added to the oil and onion sauté. Depending on your taste, consider adding the Chili pepper to the soffritto.

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