Old school spaghetti
Ingredients:
300 g to 500 g pasta (see note)
salt
water
To make the cherry tomato sauce:
600 g cherry tomatoes
1 liter four tablespoons
high-quality olive oil, as much as 100 ml
2 cloves minced garlic
½ salt,
½ teaspoon freshly ground black pepper
teaspoon sugar optional
A few leaves of fresh basil or the like, or to taste
To serve:
Grated Parmesan cheese optional
Directions :
Cooking pasta:
-Bring a big quantity of salted water to a boil and cook the spaghetti in step with package deal instructions. Save 1 cup (250 ml) of spaghetti water (you can’t use up all the water, but the more the better!) Describe the rest.
To make cherry tomato sauce:
-Over medium warmth, heat olive oil in a big saucepan or skillet. If you want to reduce the acidity of tomatoes, you can add cherry tomatoes, chopped garlic, salt, pepper, and sugar.
-Simmer for a few minutes, stirring occasionally, until the tomatoes are tender on all sides.
-After about five minutes, some tomatoes will begin to burst.
-Squeeze the tomatoes with a fork until they are lightly mashed to allow the juice to drain. Remove from the warmth and add the basil. Taste and modify seasonings.
-Put the pasta in the pot, stir in the pasta and sauce. If necessary, add some water from the specific cooking water to thicken the sauce. Throw to collect.
Serve:
-Divide cherry tomato pasta into 4 bowls. Sprinkle with grated Parmesan cheese.
Enjoy !
