Anna Del Conte

Spaghetti al Sugo di Pelati

Spaghetti with a Sauce made with Canned Tomatoes

Preparation info
  • Serves

    4

    as a first course
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Pasta-lover's Cookbook
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

  1. 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.
  2. Cook the pasta according to pack instructions until al dente. Drain it and turn it immediately into the frying-pan. Fry for