Spaghetti al Pomodoro e Basilico

Ingredients

• 400 gspaghetti
• 800 gSan Marzano tomatoes — crushed
• 3 clovesgarlic — crushed
• 4 tbspextra virgin olive oil
• 1 bunchbasil leaves
• to tastefine sea salt

Method

1. Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to the water; it should taste like the sea. Add 400 g of spaghetti and cook until al dente, stirring occasionally to prevent sticking. Reserve about a cup of the pasta cooking water before draining the spaghetti.
2. While the pasta is cooking, prepare the sauce. Heat 4 tbsp of extra virgin olive oil in a wide pan over medium heat. Add 3 cloves of garlic, peeled and lightly crushed, to the oil. Cook until the garlic is golden and fragrant, then remove it from the pan to prevent burning.
3. Add 800 g of San Marzano tomatoes to the pan. If using whole tomatoes, crush them gently with a spoon as they cook. Allow the tomatoes to simmer, stirring occasionally, until they break down into a thick, rich sauce. Taste and season with fine sea salt as needed.
4. Once the spaghetti is cooked and drained, add it to the pan with the tomato sauce. Toss the spaghetti in the sauce off the heat, ensuring each strand is well coated. If the sauce is too thick, add a little of the reserved pasta water to loosen it to your desired consistency.
5. Tear a bunch of fresh basil leaves and add them to the pasta, tossing gently to combine. The heat from the pasta will wilt the basil, releasing its aromatic oils. Serve the Spaghetti al Pomodoro e Basilico immediately, enjoying the fresh, vibrant flavors of the dish.