John Myers
Summery Pasta with Tomato-basil Sauce
The perfect summery pasta with tomato-basil sauce recipe with a picture and simple step-by-step instructions.
- 1 Pc. Tomato tin small
- 6 tbsp Extra virgin olive oil
- 2 Pc. Garlic cloves
- 2 tsp Lemon juice
- 1 tsp Sea-Salt
- 80 g Grated Parmesan
- Fresh basil
- Black pepper
- 500 g Spaghetti
- I usually use canned tomatoes because really tasty fresh tomatoes are almost never on hand. In any case, whether fresh or canned, put the tomatoes in a tall container. Add the salt, the fresh lemon juice and the coarsely chopped garlic. Freshly grate the Parmesan and tear the basil with your hands (cut with a steel knife it loses its taste). There is no upper limit to the amount of basil.
- Meanwhile, add the spaghetti water, if it is boiling, do not add too little salt and cook it al dente.
- When the spaghett is almost ready, remove 4 tablespoons of the cooking water and add to the tomato sauce. Take the kitchen mixer and use it to mix the tomato sauce for 1 – 2 minutes.
- When the spaghetti is ready, pour it off and DO NOT quench it with cold water, but put it on a plate while it is still wet and serve with the finished sauce. Serve with black pepper and more Parmesan.
- The dish is lukewarm and is very suitable for hot days. There are alternative uses (see pictures) and then the sauce also tastes hot.
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