Vegetables

Spaghetti Pomodoro Fresco

This is about the cheapest, simplest meal you can make – but it does rely on beautiful ripe tomatoes. I learned this from Patrizia, a wonderful cook who hosted cooking classes in her home in Florence.

Serves:

Preparation Time:

10 minutes

Cooking Time:

15 minutes

Ingredients

¼ cup (60ml) extra virgin olive oil
4 cloves garlic, peeled and cut into halves
1kg very ripe, red tomatoes, stalk end removed, diced
½ teaspoon salt
½ bunch fresh basil, leaves picked
40g parmesan
1 x 250g packet dried spaghetti

Method

Place the oil and the garlic cloves into a cold frying pan. Put the pan over a low heat. As the oil warms up the garlic will start to sizzle. Once it is sizzling but before it turns brown, add the tomatoes to the pan. Add the salt and raise the heat to medium. Simmer for around 15 minutes until soft and a rich red.
Place a large pot of well-salted water over a high heat and bring to a rapid boil. Cook the spaghetti until ‘al dente’. Drain and place the spaghetti in the pan with the sauce. Remove from the heat. Add the basil leaves and toss until well combined.
Serve into warm bowls with parmesan grated over the top.

Credits:

Steve Brown Photography

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