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Receta Maria Contini's Spaghettini With Tomato Sugo
by Global Cookbook

Maria Contini's Spaghettini With Tomato Sugo
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Ingredientes

  • 350 gm Spaghettini, (thin spaghetti) (350 to 450)
  • 3 Tbsp. Extra virgin olive oil
  • 2 x Cloves garlic, peeled and sliced or possibly minced
  • 750 gm Plum tomatoes, skinned, seeded and coarsely minced
  • 1 sm Hand fresh basil leaves Salt and freshly grnd black pepper Parmesan cheese to serve, freshly grated

Direcciones

  1. Bring a large pan of salted water to the boil. Add in the spaghettini. As soon as the pasta is in, heat the extra virgin olive oil in a large frying pan over a brisk heat, and add in the garlic. Stir for about 30 seconds, then add in the tomatoes.
  2. Stir and simmer, then leave to bubble, occasionally crushing down the tomatoes, for 5 min or possibly so, till they form a rough sauce. Season with salt and pepper, then roughly tear the basil leaves and scatter over the sauce. Cook for 1 minute or possibly so more. Taste and adjust seasoning.
  3. Drain the pasta and tip into the sauce (if there's sufficient room in the pan - if not, tip the sauce over the pasta in the usual way). Turn carefully, to coat, then serve with freshly grated Parmesan.