Recipes : Pasta with fresh tomato sauce italian way

The question is : Why italian food tastes so good?
Easy, Italians do it simpler.

I think the best way to understand this philosophy is to try it out, so let's start with a traditional recipe.



Spaghetti al pomodoro fresco - Spaghetti with fresh tomatoes sauce.

Time : 20 minutes.

Ingredients for 2 starving persons :

- Olive oil
- Onion
- Basil
- Salt
- Parmigiano cheese (if you like)
- Fresh tomatoes (4-5 small ripe tomatoes each person)
- Spaghetti (80 - 100 gr. each person)

1. Put the water in the pot, put the pot on the stove, put a lid on the pot and forget it until water boils.

2. Take a pan, put some onion, add 3-4 spoons of oil inside and let it fry until the onion becomes golden brown on low heat.



3. Cut the tomatoes and add them to the sauce and let it cook for about 10 mins adding some hot water if the sauces dries. Add 3-4 leafs of basil and some pinches of salt.
When it's done, turn the heat off.

4. When the water boils, add a spoon of salt and let it boil again.
Then, put the pasta inside.
Cook the pasta as indicated on the package, not less, not more. In this case, 12 mins.

5. When the pasta is almost done, put a couple of spoons of the pasta water in the sauce and turn the sauce heat on again.

6. Strain the pasta out of the water and pour it in the pan, mixing it with the sauce and ending the cooking time in there.
Let it heat for a minute to a minute and a half, then take the pan from heat and serve your pasta with a fresh leaf of basil and some grated parmigiano cheese.

Buon appetito!

Tips and tricks:

Q. When to add salt to the water?
A. When you want. It doesn't affect the final result.

Q. When is the pasta well done?
A. Just follow the instruction on the package.

Q. How to recognize a good quality of pasta?
A. A good technique is to check the quantity of proteins on the package. A good pasta should have at least 13 gr of proteins each 100 gr. Less means lower quality.
A good pasta leaves also the water clean and not turbid.