RGFE

Spaghetti with tomatoes & basil

starter soup brunch

• 400 g spaghetti
• 400 g pomodoro pelato di Napoli (Naples peeled plump tomatoes), drained, deseeded and chopped
• 30 g extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 5/6 fresh basil leaves
• pinch of sugar
• oregano to taste
• salt to taste

Heat the oil in a frying-pan over a medium heat and sweat the garlic for a few minutes until soft and starting to caramelize. Add the tomatoes, half of the basil and a pinch of sugar. Season with salt and the oregano. Simmer over a gentle heat for at least 15 minutes. Cook the spaghetti in a large saucepan of slightly salted boiling water until al dente. Drain and mix with the sauce. Sprinkle the remaining basil over the top and serve immediately.