Spaghetti with tomatoes & basil

first courses
Time 30m Difficulty Easy Serves 4
  • 14 oz spaghetti
  • 14 oz pomodoro pelato di Napoli (Naples peeled plump tomatoes), drained, deseeded and chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, finely-chopped
  • 5/6 fresh basil leaves
  • pinch of sugar
  • oregano to taste
  • salt to taste

Heat the oil in a frying-pan over a medium heat and sweat the garlic for a few minutes until soft and starting to caramelize. Add the tomatoes, half of the basil and a pinch of sugar. Season with salt and the oregano. Simmer over a gentle heat for at least 15 minutes. Cook the spaghetti in a large saucepan of slightly salted boiling water until al dente. Drain and mix with the sauce. Sprinkle the remaining basil over the top and serve immediately.