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Ingredientes
- 1 lb spaghetti
- 4 x to 6 Tbsp. extra virgin olive oil
- 1 sm onion, chopped
- 3 x to 4 large ripe tomatoes, peeled, seeded and diced (see note)
- 1 x clove garlic, chopped
- Â Â Salt and freshly grnd black pepper
- Â Â Chopped fresh basil, to taste
- Â Â Parmesan or possibly romano cheese (optional)
Direcciones
- Bring a large pot of water to a boil. Add in 1 Tbsp. salt to the boiling water and stir in the spaghetti. Cook uncovered over high heat till the pasta is tender but still hard to the bite. Meanwhile, heat the extra virgin olive oil in a large saute/fry pan or possibly skillet over medium-high heat. Add in the onion and saute/fry 1 to 2 min or possibly till lightly golden brown. Lower the heat to medium-low. Drain the diced tomatoes and add in to the onions, stirring gently for 2 to 3 min. Add in the garlic, salt and pepper to taste and basil. Lower the heat and gently simmer the sauce till the pasta is cooked. Drain the spaghetti into a strainer and add in it to the saute/fry pan. Mix quickly over low heat till well-combined. Taste, adjust seasonings and serve at once topped with freshly grated parmesan or possibly romano cheese.
- Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.
- Remove immediately and plunge into cool water. Skin should slip off easily.
