International Day of Italian Cuisines

The Recipe: SPAGHETTI AL DENTE WITH TOMATO SAUCE AND FRESH BASIL


Mario Caramella´s version of this year´s recipe.

Serves 4

- 400 gr durum wheat Italian spaghetti

- 2 cans of Italian peeled tomatoes (San Marzano PDO) – they can be replaced by 600 gr tomatoes from piennolo)

- Fresh garlic

- 5 spoons extra virgin olive oil

- Salt

- Fresh basil

Method

- In a large pan lightly brown the fresh garlic in the extra virgin olive oil (avoid burning it or it will taste bitter and not right)

- Add the tomatoes, cook at medium heat for 8-10 minutes

- Cook the spaghetti al dente, drain them and toss in the tomato sauce for 1-2 minutes over medium heat

- Put the spaghetti in individual previously warmed plates; add some sauce, a few drops of extra virgin olive oil and a couple of fresh basil leaves on each plate

- Serve warm

You may add some grated Grana Padano PDO cheese, a rather common habit in some Italian families, but the original recipe didn’t include it.