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Spaghetti with fresh tomato and basil
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Simple fresh ingredients make Laura Santini’s easy spaghetti sauce an Italian classic
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Ingredients
- extra virgin Olive oil
- 1 large clove Garlic, thinly sliced
- 500g Cherry Tomatoes, halved
- small handful Basil
- 1 tsp Sugar
- 200g spaghetti
- large knob unsalted butter
- 75g Ricotta cheese
- 1 tsp black olive tapenade
Method
1. Heat some olive oil in a large non-stick frying pan and add the garlic to flavour the oil.2. Just before the garlic begins to colour, stir in the chopped tomatoes, torn basil leaves and sugar and season to taste with salt and freshly ground black pepper.
3. Leave to simmer on a low heat until the tomatoes have broken down.
4. Bring a large saucepan of salted water to the boil and cook the pasta until just tender. Drain.
5. Put a large knob of butter in the serving bowl and toss the drained pasta with the tomato sauce.
6. To serve, top the pasta with the extra fresh basil leaves, crumbled ricotta and the tapenade.
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The ingredients list has been updated, thanks.
ingredient list appears to be missing