4 servings
INGREDIENTS
320 g Spaghetti
400g Ripe cherry tomatoes
400g San Marzano tomatoes
10 Fresh basil leaves
2 Gloves of garlic
Grated parmesan cheese
Grounded chilli pepper
Salt
Extra virgin olive oil
METHOD
Bring a pot of water to a boil. Wash the San Marzano tomatoes and drop them into the boiling water for few seconds. Move the tomatoes to a bowl with ice-cooled water to block the cooking. Remove the skin as it starts to slip off. In a large pan heat a table spoon of olive oil and sauté two gloves of garlic and some chilli pepper. Add the chopped San Marzano tomatoes and the cherry tomatoes cut in halves in the pan and adjust the salt.
While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
At the last moment, remove the pan from the heat; add the fresh basil and parmesan cheese. Mix thoroughly. Remove to a platter and serve.
