Spaghettini al Pomodoro e Basilico

Name: Spaghettini al Pomodoro e Basilico (Thin Spaghetti with Tomato and Basil)
Yield: Serves 2
Cuisine: Italian
Ingredients: salt and pepper; 200 g spaghettini; 4 tbsp olive oil; 2 garlic cloves, sliced; extra virgin olive oil; salt and pepper; 10 basil leaves, shredded; 200 g pomodorini (cherry tomatoes), chopped; 200 g pomodorini (cherry tomatoes), chopped

Thin Spaghetti with Tomato and Basil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

200 g spaghettini
salt and pepper
extra virgin olive oil

Europe
Italy
Pasta
Vegan
Mediterranean

Method

For the sauce, fry the garlic in the oil until soft but not brown, about 2 minutes. Add the tomatoes and basil and cook for a few more minutes. Season if needed.

Cook the pasta in plenty of boiling salted water in a large saucepan until al dente, about 5-6 minutes, before draining. Add to the sauce, mix well and serve drizzled with a little extra virgin olive oil.