Name: Thin Spaghetti with Tomato, Olive Oil, Garlic and Basil (Spaghettini al Pomodoro e Basilico)
Total time: 45 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 12 to 14 fresh basil leaves, coarsely chopped into ½-inch pieces; 2 pounds fresh ripe tomatoes, peeled seeded, and coarsely chopped; 4 tablespoons extra virgin olive oil; Salt; ⅛ teaspoon crushed red pepper flakes; 3 tablespoons thinly sliced garlic; 1 pound spaghettini

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

When fresh ripe tomatoes are in season this is a quick and easy summer dish I never tire of. The crushed red pepper is not intended to make the sauce spicy but simply to give it a little liveliness.

Ingredients

4 tablespoons extra virgin olive oil
3 tablespoons thinly sliced garlic
⅛

Europe
Italy
Main course
Summer
Mediterranean
Spicy
Vegan
Pasta

Method

Put 3 tablespoons of the olive oil, garlic, and crushed red pepper in a 12-inch skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the tomatoes and sea

Photos

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