Spaghetti al pomodoro e basilico sounds absolutely beautiful! In reality what this is, is my basic tomato sauce. So simple yet so enjoyable.
R E C I P E
1 tablespoon of olive oil
2 cloves of crushed garlic
1 bay leaf
1/2 teaspoon chili pepper flakes (or more if you like it spicy)
5 tomatoes (small ripe ones like roma tomatoes would be great, but whatever you have on hand really) diced.
1 teaspoon of salt
Fresh basil (a small handful, you can put as much as you want/have in, you can't go wrong with basil) torn with you fingers.
In a small pot over medium/low temperature, pour the olive oil, and add the garlic and the chili pepper flakes, all at the same time.
Cook, stirring occasionally for about five minutes, make sure the garlic doesn't brown, this will make it bitter.
Raise the temperature to high and add the tomatoes with the bay leaf, once little bubbles start forming, lower the heat to medium and cover. Cook for about 10 min, add the basil and season with salt.
The sauce is ready!
Enjoy it over spaghetti (or spaghettini, my favorite) or for 'melanzane al pomodoro' or 'eggplant al tomato'.
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