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Thin Spaghetti with Fresh Basil and Tomato Sauce Recipe

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This recipe for Thin Spaghetti with Fresh Basil and Tomato Sauce is from Our Family's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large bunch fresh basil, preferably with the smallest possible leaves
2 cups canned Italian plum tomatoes, seeded, drained and coarsely chopped
5 large cloves garlic, peeled and chopped fine
1/3 cup olive
Salt
Freshly ground pepper, about 6 twists of pepper mill
1 pound Spaghettini
Directions:
Directions:
1. Pull off all the basil leaves from the stalks, rinse briefly in cold water and roughly chop them. The yield should be about 1-1/2 to 2 cups.
2. Put the chopped basil, tomatoes, garlic, the 1/3 cup olive oil, 1 tsp. salt and pepper in an uncovered saucepan and cook over medium-high heat for 15 minutes. Taste and correct for salt.
3. Drop the spaghettini in 4 quarts of boiling salted water. Begin testing early for doneness. Should be al dente, very firm to the bite.
4. Drain the pasta in a large colander, giving the colander 2 or 3 vigorous upward jerks to make all the water run off and transfer quickly to a large, hot bowl. Add the sauce mixing it thoroughly into the pasta. You may, if you wish, add a few drops of raw olive oil. No grated cheese is called for.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
From Italy's first lady of cooking, Marcella Hazan. Serve with meat balls, sausage or chicken breasts, green salad and garlic bread.

 

 

 

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