Spaghetti al pomodoro e basilico
Spaghetti al pomodoro and basilico

Spaghetti al pomodoro and basilico is a classic Italian dish. The original combination of tomatoes and basil makes this pasta delicious and full-flavored.

Spaghetti SchedroTM 400 g
Extra virgin olive oil 60 ml.
Onion 1
Garlic 2 cloves
Fresh tomatoes (or canned slices) 1 kg (800 g)

Salt to taste
Ground black pepper to taste
Basil 150 gr
Parmesan cheese if desired

Best paired with:

1. Albente, Feudi di San Gregorio, Campania
2. Etna Bianco, 2016, Planet, Sicily

Step 1

Heat olive oil in a pan, add the chopped onion and sauté stirring. Add chopped garlic.

Step 2

Skin and cut tomatoes. Put tomatoes in a pan. Stew over medium heat for 15 minutes until the tomatoes start to soften and give off the juice. Season with salt and pepper to taste. Add the finely chopped fresh basil to the ready sauce.

Step 3

Cook spaghetti SchedroTM in salted water al dente (cooking time is specified on the package).

Step 4

Combine pasta with the sauce, stir and leave for 2 minutes so that the sauce soak in. Best served on a hot plate. If desired, sprinkle grated parmesan.

Bon appetit!