As many garlic cloves as your heart tells you that you need
Can of certified san marzano tomato
Basil
Salt, pepper.
Sugar. Just a few pinches.
Parmigiano reggiano
De Cecco spaghetti
Method: Sweat onions and garlic over medium heat, add in san marzano tomatoes along with water til it fills the can about halfway. Bring to a boil, 5 minutes, then after adding a large chunk of basil leaves bring to a low simmer while partially covered. Add salt, pepper, and sugar to taste. Stir occasionally and break any clumps until it’s reduced, about an hour. To your al dente spaghetti previously boiled in salted water, add to the pan alongside some of the starchy pasta water and some parmigiano reggiano. Emulsify and to plate top with the leftover sauce in the pan, more parmigiana, and basil. . Sometimes in the pot I cooked the spaghetti in i’ll only drain a bit, add a few knobs of butter, parmigiana, then i’ll emulsify with the tomato sauce. Enjoy
2 Comments
Ingrediants:
Extra virgin olive oil
A half or whole white onion, finely diced
As many garlic cloves as your heart tells you that you need
Can of certified san marzano tomato
Basil
Salt, pepper.
Sugar. Just a few pinches.
Parmigiano reggiano
De Cecco spaghetti
Method:
Sweat onions and garlic over medium heat, add in san marzano tomatoes along with water til it fills the can about halfway. Bring to a boil, 5 minutes, then after adding a large chunk of basil leaves bring to a low simmer while partially covered. Add salt, pepper, and sugar to taste. Stir occasionally and break any clumps until it’s reduced, about an hour.
To your al dente spaghetti previously boiled in salted water, add to the pan alongside some of the starchy pasta water and some parmigiano reggiano. Emulsify and to plate top with the leftover sauce in the pan, more parmigiana, and basil. . Sometimes in the pot I cooked the spaghetti in i’ll only drain a bit, add a few knobs of butter, parmigiana, then i’ll emulsify with the tomato sauce. Enjoy
Very nice 🤤