• ¼ cup extra virgin olive oil
  • 2 large garlic cloves
  • 1 28 oz can San Marzano tomatoes puréed
  • 4 leafs fresh basil
  • 12 oz thick spaghetti (best quality available)
  • 2 pinches salt
  • ¼ cup grated Parmigiano Reggiano
  • 2 tablespoon freshly grated Parmigiano Reggiano

Passo a passo

  1. Heat the oil with the garlic in a large sautéed pan.
  2. Once the oil is perfumed with the garlic, remove the garlic.
  3. Add the puréed tomatoes and basil and let it simmer for at least 20 minutes medium-low flame.
  4. In a large pot boil water and salt.
  5. Add the spaghetti and stir from time to time so the spaghetti don’t stick to the bottom of the pan.
  6. Drain from the water 2 minutes before their cooking point and add to the sauce.
  7. Marry with the sauce for a couple of minutes on low flame.
  8. Turn off the flame and add Parmigiano and a tablespoon of extra virgin olive oil and stir for 30 seconds.
  9. Serve and garnish with basil leaves and freshly grated Parmigiano Reggiano.