Spaghetti Pomodoro e Basilico

Ingredients

-1 500g Spaghetti
-2 400g 2 cans of peeled tomatoes or 1kg of elongated fresh tomatoes
-3 2 cloves of garlic Extra virgin olive oil Salt Fresh basil

Methode

1 In a saucepan, make bleaching the two garlic cloves in olive oil, after it becomes white remove it and add the tomatoes cut into small pieces (or two cans of peeled when it is not the season).  Then add salt and a few basil leaves.

2 Cook over high heat for 5 minutes.  Then lower the heat and cook for another fifteen minutes.  Your sauce is ready.

3 Finally, cook the spaghetti ( al dente ) in salted boiling water, drain and sauté with the sauce for 30 second

4 Serve with fresh basil leaves.