Thin Spaghetti with Tomato, Olive Oil, Garlic and Basil

Spaghettini al Pomodoro e Basilico

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

When fresh ripe tomatoes are in season this is a quick and easy summer dish I never tire of. The crushed red pepper is not intended to make the sauce spicy but simply to give it a little liveliness.


  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons thinly sliced garlic


  1. Put 3 tablespoons of the olive oil, garlic, and crushed red pepper in a 12-inch skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the tomatoes and sea