Spaghetti al Pomodoro e Basilico
Ingredients- Serves 4
400g dried spaghetti from Gragnano
100g freshly grated parmigiano
2 tins of Mediterranean plum tomatoes
2 fresh, ripe plum tomatoes, chopped
2 shallots, finely sliced
4 tablespoons of extra virgin olive oil
4 basil leaves
Salt to taste
Sweat the shallots in the oil for about 5 minutes in a large wide pan over a low heat until they become translucent.
Add the tinned and fresh tomatoes, salt and basil, cover and cook for 15 minutes on a medium heat. Blitz with a hand blender and leave to rest. Meanwhile cook the spaghetti al dente in a saucepan of boiling salted water according to the instructions on the packet.
Drain the pasta in a colander and add to the pan, stir, fold in the freshly grated parmigiano and serve immediately.