Vermicelli al Pomodoro
Ingredients
- Tomatoes: 2
- Garlic clove: 1
- Salt
- Spaghetti: 100 g
- Fresh basil leaves
Method
Blanche and core tomatoes. Crush them by hand.
- tomatoes: 2
Mince garlic clove and break it down further on the cutting board by grinding with some salt. Fry the garlic briefly in some olive oil and add the tomatoes. Bring to a simmer and cook it for .
- garlic clove: 1
- salt
Traditional vermicelli was likely just the thickness of spaghetti, so slightly undercook spaghetti. Finish cooking it directly with the pasta sauce.
- spaghetti: 100 g
- pasta sauce from step 2
Top with some fresh basil leaves
- fresh basil leaves