1 Bring a pot of water to a boil and plunge your tomatoes in for 1 minute. Remove them and pass under cold water to peel off the skin.
2 In a mortar or bowl, cut your tomatoes into cubes, peel the garlic and chop it into small pieces, add your basil leaves and cut them into thin strips. Crush for a few minutes, and you'll smell all those wonderful aromas of basil, garlic, and tomatoes. Then add the olive oil, salt, and pepper.
3 Bring a pot of salted water to a boil and plunge in your spaghetti, cooking al dente (time indicated on your package). Before draining your pasta, set aside a little of the cooking water (0.4 cup (10 cl)) and add it to your mixture (garlic, tomatoes, basil). Once the pasta is drained, put it in the bowl with the sauce. Toss well. Serve while grating fresh parmesan over it. Done!
A wonderful aromatic dish!
Two things to remember: don't forget to remove the germ from the garlic, and on the other hand, only add the basil at the end so it will be more aromatic. Personally, I keep my sauce in the pan, and when my pasta is cooked, I drain it partially and then add it to the pan. I give it 2 quick tosses and then sprinkle it with a basil chiffonade and parmesan.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.