Tomato Basil Pasta Sauce - Spaghetti alla Portofino (Italy)
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Calories 586 kcal
- 6 ounces dry spaghetti
- 2 tomatoes (around 10 oz) heirloom varieties work best
- 2 cups fresh basil leaves, de-stemmed
- 1 clove garlic
- 1/4 cup extra virgin olive oil (add more if needed)
- 1/2 tsp chili flakes
- Sea salt, to taste
- Pecorino cheese shavings, to taste (optional)
Bring a big pot of salted water to a boil. Once boiling, add spaghetti and cook until al dente, stirring occasionally.
While pasta is cooking, finely chop tomatoes and put them in a colander to drain for a few minutes. In this way they will release all the excess moisture, and the sauce won’t come out too watery.
Mince basil and garlic.
Combine chopped tomatoes, basil and garlic in a bowl.
Add olive oil, chili flakes and salt. Mix all the ingredients together and let them rest until spaghetti is cooked.
When the pasta is ready, drain it, combine it with the sauce and serve immediately.
Finally, if you wish to take this dish to the next level, just add a few shavings of Pecorino cheese on top of your pasta dish.
Calories: 586kcalCarbohydrates: 70gProtein: 13gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 21mgPotassium: 568mgFiber: 5gSugar: 6gVitamin A: 2439IUVitamin C: 22mgCalcium: 77mgIron: 2mg