The Italian basic food "Spaghetti al pomodoro fresco e basilico" has found popularity in gourmet menus around the world due to its simplicity and delicious taste.
recipe,photo-recipe,pasta - whole-grain spaghetti,tomatoes,basil,Pasta,Lactose-Free,Italian cuisine,Seasonal recipes
No. of servings
|ground black pepper||1||pinch||1||pinch|
|pasta - whole-grain spaghetti||5.75||oz||160||grams|
tomatoes 5.25 oz (150 g)
Wash the tomatoes and cut it into small pieces.
capers 1 tsp
Add the tomatoes into the pan together with the capers.
Fry together while stirring from time to time until the tomatoes soften and release the juice.
Take garlic out and season with small pieces of dried chilli peppers, or at least with black pepper.
Add from 90% cooked pasta with a little water in which the pasta was cooked. Stir together so that the sauce covers the surface of the pasta and cooks "Al dente".
basil 10 leaves
Cut a handful of fresh basil leaves.
salt 0.25 tsp
Turn off the cooker and stir in the prepared basil. Salt as you like it.