Tomato Basil Pasta Sauce - Spaghetti alla Portofino (Italy)
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 586kcalCarbohydrates: 70gProtein: 13gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 21mgPotassium: 568mgFiber: 5gSugar: 6gVitamin A: 2439IUVitamin C: 22mgCalcium: 77mgIron: 2mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.