Name: Spaghetti al Sugo di Pelati (Spaghetti with a Sauce made with Canned Tomatoes)
Prep time: 20 min
Total time: 20 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 375 g (12 oz) spaghetti; salt and pepper; 12 basil leaves, torn; 397 g can of chopped tomatoes; 2 garlic cloves, cut in half; 2 dried chillies; 5 tablespoons extra-virgin olive oil

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
20 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

I suggest making this sauce with canned chopped tomatoes, simply because I think they are often better-flavoured than the fresh tomatoes you can buy. Canned chopped tomatoes should be bright red in colour, and the liquid should be fairly thick.

This sauce keeps well in the fridge for 2-3 days, and it freezes very well.

Ingredients

5 tablespoons extra-virgin olive oil
2 garlic cloves, cut in half
2 dried chillies

Method

Heat the oil in a large frying-pan. Fry the garlic and chillies gently until the garlic is just colouring at the edge. Add the tomatoes, basil, salt and pepper and cook for 5 minutes. Scoop out the garlic and chillies and discard them.
Cook the pasta according to pack instructions until al dente. Drain it and turn it immediately into the frying-pan. Fry for