Spaghettini with Fresh Basil and Tomato Sauce

 

Don't be put off by the amount of garlic. It simmers in the sauce so that its flavour comes through gently.

A good canned Italian plum tomato (like San Marzano) is used.

 

Ingredients

1 large bunch small basil leaves
2 cups canned Italian tomatoes – seeded, drained, and coarsely chopped
5 large garlic cloves – finely chopped
1/3 cup olive oil
Salt and freshly ground pepper
1 lb spaghettini

 

The making of...

1. Rinse basil leaves and chop – about 1 1/2 to 2 cups.

2. Put basil, tomatoes, garlic, olive oil, salt, and pepper in uncovered sauce pan and cook over med-high for 15 min.

3. Cook spaghettini al dente, drain, and transfer to large bowl.

4. Add sauce, mix thoroughly, and add a few drops of oil if desired.

Compliments to Chef Sid!