Spaghetti al Pomodoro e Basilico

Cosa mangiamo? – Italian for “What are we having to eat?” – is our way of opening our kitchen to you.  Once or twice a week, we will write about what we are preparing for dinner, tell you a little about the dish, explain how to make it, and show you what wine to pair it with.  We encourage you to try our recipes and and tell us what you think.

It seemed fitting that for Due Spaghetti’s inaugural post we prepare just that – due spaghetti!  Spaghetti al Pomodoro e Basilico is a staple of Italian cuisine, and one of the easiest pasta dishes an Italian cook can make.  Our kids love it as much as we do, making it perfect for a lazy Sunday afternoon.

We paired Spaghetti al Pomodoro e Basilico with a wonderful 2009 Tuscan Chianti called Cetamura.  This wine is made from 90% Sangiovese and 10% Canaiolo grapes.  It is fermented in stainless steel vats, which maintains the fruit flavors.  It’s a well-balanced wine with fresh, bright acidity and soft tannins that compliment the acidity in the simple tomato-based pasta dish.


Spaghetti al Pomodoro e Basilico

Ingredients
1 large can of whole tomatoes
Garlic
Large bunch of fresh basil
500 grams spaghetti
Fine and Coarse Salt

Directions
Rinse basil and pat dry.  Cut two cloves of garlic horizontally into quarters.  Sauté the garlic in olive oil in a saucepan, removing it from the oil once it becomes golden brown.  Don’t burn the garlic.  Add tomatoes, passing them through a food mill.  See the Methods section for more information about this.  Add salt to taste.  Simmer approximately 30 minutes until the sauce has thickened, adding the basil (uncut) for the final 5 minutes.  Serve over spaghetti cooked al dente with a sprinkling of grated parmesan on top.

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This entry was posted in Pasta, Rice and Grains, Recipes and Wine Pairings. Bookmark the permalink.

3 Responses to Spaghetti al Pomodoro e Basilico

  1. Pingback: La pasta fatta in casa | Due Spaghetti

  2. Tammy C. says:

    So, do you just throw the bunch of basil in the sauce to infuse the flavor, and then pull it out, or do you put the individual leaves of basil in and leave them in the sauce? I didn’t see any basil in the final dish. Just wondering! Thanks!

    • duespaghetti says:

      We do just throw the whole bunch of basil into the sauce. We don’t bother taking it out when we mix the sauce and the spaghetti, but we do avoid serving the basil on the plates – the flavor is there, and no one needs some limp green leaves in the middle of their pasta!

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