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In Italy, pasta is a sacramental object whose serving is regulated by steadfast traditions. It should be cooked al dente—that is, only to the point where it is still firm, making it easily digestible—then added to its sauce.
- PASTA GENTILE SPAGHETTI 12 MINUTES
- CONSERVE GENTILE POMODORINI DEL PIENNOLO
-
EXTRA VIRGIN OLIVE OIL
GARLIC CLOVE
PARMIGIANO REGGIANO CHEESE - 15 MINUTES
- Serves 2
- Created by Benedetta
Ingredients for this recipe
The art of cooking pasta al dente
Heat a large pot of salted water over high heat and cook the spaghetti for 10 minutes. Strain the pasta reserving 1 cup of the pasta cooking water.
The tomato sauce
While the pasta is cooking, place a pan over a moderate heat and add a drizzle of olive oil and a garlic clove. Fry them for a few minutes, then remove the garlic.
Add the tomatoes into the pan, bringing the sauce to a gentle boil. Use the back of your spoon to gently crush the tomatoes as the sauce cooks.
Is there a party in the pan?
After 10 minutes, drain the spaghetti and add them to the pan. Cook them gently for 2 minutes until fully combined.
Plate the spaghetti
Place a nest of spaghetti in a plate and, add some extra tomato sauce on top. Finish with grated Parmigiano to serve.
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