Classic Italian Pasta from Naples
Ingredients: Thick spaghetti, Cherry tomatoes (baby Roma), Garlic cloves, Pecorino cheese, Fresh basil · 30 min cook time · 645kcal · ~₩12,000
Ingredients
300g Thick spaghetti, 500g Cherry tomatoes (baby Roma), 2개 Garlic cloves, 50g Pecorino cheese, 1bunch Fresh basil, 6Tbsp Extra virgin olive oil, 1Tbsp Salt, 1꼬집 Pepper, 1splash Tap water, 1splash Pasta water, 1꼬집 Parsley
Instructions
1. Bring a pot of water to a boil. Add 1 tablespoon of rock salt or sea salt.
2. Add the 300g of thick spaghetti to the boiling water. Help the spaghetti go into the water. Boil for 13 minutes, stirring every couple of minutes to prevent sticking.
3. While the pasta cooks, heat a stainless steel pan on medium-low heat. Be generous with extra virgin olive oil (about 4-6 tablespoons).
4. Crush the two garlic cloves and add them to the pan. Add a splash of tap water to prevent the garlic from burning. Cook for less than 30 seconds.
5. Add the 500g of cherry tomatoes to the pan. Add some basil with the stalk to infuse flavor. Cook for 2-3 minutes until the tomatoes soften and release juice.
6. After 3-4 minutes, gently crush the cherry tomatoes using a potato masher or by blending them slightly to release more juice and create a smoother sauce. Remove the basil stalk before blending/crushing.
7. Return the sauce to the stove for about a minute. Add a little splash of water to clean the bottom of the pan and ensure nothing is stuck.
8. Once the pasta is al dente, transfer it directly from the boiling water into the sauce in the pan. Switch off the stove.
9. Add a generous amount of fresh basil to the pasta and sauce. Mix well.
10. Add pepper and some grated Pecorino cheese. Add a small splash of pasta water. Stir gently to combine.
11. Finish with some parsley. Serve the pasta, covering it with extra sauce from the pan. Garnish with more Pecorino cheese and small basil leaves.
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