Spaghetti with fresh tomatoes and basil

The Italian basic food "Spaghetti al pomodoro fresco e basilico" has found popularity in gourmet menus around the world due to its simplicity and delicious taste.

Cook

Michal

Servings

Ready in

30 min.

Difficulty

low

Ingredients


basil	10 ??	leaves kcal	10	leaves
capers	1 15	tsp kcal	1	teaspoon
chilli flakes	1 ??	pinch kcal	1	pinch
garlic	2 11	cloves kcal	2	cloves
ground black pepper	1 ??	pinch kcal	1	pinch
olive oil	2 264	tbsp kcal	2	tablespoon
pasta - whole-grain spaghetti	5.75 552	oz kcal	160	grams
salt	1.25 0	tsp kcal	1.25	teaspoon
tomatoes	5.25 38	oz kcal	150	grams
water	0 ??	kcal	0

Recipe

pasta - whole-grain spaghetti 5.75 oz (160 g) • salt 1 tsp • water

Cook it in salted water as recommended by pasta producer.

olive oil 2 tbsp • garlic 2 cloves

Pour oil in a pan and fry garlic cloves mashed with a palm.

tomatoes 5.25 oz (150 g)

Wash the tomatoes and cut it into small pieces.

capers 1 tsp

Add the tomatoes into the pan together with the capers.

Fry together while stirring from time to time until the tomatoes soften and release the juice.

chilli flakes 1 pinch • ground black pepper 1 pinch

Take garlic out and season with small pieces of dried chilli peppers, or at least with black pepper.

Add from 90% cooked pasta with a little water in which the pasta was cooked. Stir together so that the sauce covers the surface of the pasta and cooks "Al dente".