This dish IS ITALY!!!! When you talk about italian cuisine, this is the first food jumping to your mind. First of because his coulours, the red of tomato pulp, the white of parmesan and the greenof basil are the colours of the Italian Flag, and then because pasta, parmesan, tomatoes and basil are 3 typical products of Italy..
Ingredients (Metric and Imperial) Party of 4
- 400g (14 oz) Spaghetti
- 750ml (3 CUP) Tomato sauce/pulp
- 60g (4 Tablespoons) Parmesan cheese, freshly grated
- Half medium white onion, finely chopped
- 15g (1 Tablespoon) Salt for boiling water + 2 pinches for the sauce
- 45g (3 tablespoons) of extra virgin olive oil
- 10 leaves of fresh basil (or 5 teaspoons of dry basil)
Method
- Boil spaghetti in salted water, according to the instruction of the packet. The right way to cook them is firm to the bite ( “al dente", in Italian).
- Put into a nonstick pan the oil and the onion and put the pan on a low flame
- When the onion becomes a bit darker, add the tomato sauce/pulp and 2 pinches of sault.
- After 6-7 minutes, add the basil and switch off the flame
- Now you have 2 possibilities: The first is mixing Spaghetti and sauce in the pan and them serve them, the second is serving the boiled spaghetti on the plates, and the put the sauce on the top. Whatever you choose, remember to add Parmesan on the top