CookEat Recipe
Spaghetti alla rustica
Spaghetti in a strained fresh tomato sauce with gently cooked garlic, parsley and Parmesan. Serve immediately while the sauce is still juicy.
Method
Steps
Step 1
Gather the ingredients: 400 g Spaghetti; 6 whole Ripe tomatoes; 2 cloves Garlic; 2 tablespoons chopped Parsley; 3 tablespoons Olive oil; 40 g finely grated Parmesan; a little, optional Basil; to taste Salt; to taste Black pepper.
Step 2
Chop the tomatoes. Finely chop the garlic with the parsley and, if using, a little basil.
Step 3
Warm the oil in a saucepan over medium-low heat. Add the chopped garlic and herbs. As soon as the garlic begins to turn pale gold, add the tomatoes, salt and pepper; do not let the garlic brown deeply.
Step 4
Simmer, stirring occasionally, until the tomatoes have collapsed and are thoroughly cooked, about 15 to 20 minutes depending on their ripeness. Press the sauce through a sieve or food mill, discarding skins and seeds. Return the strained sauce to the pan and keep it hot and juicy.
Step 5
Meanwhile, cook the spaghetti in a large pan of boiling salted water until al dente, using the package timing as a guide. Drain just before serving.
Step 6
Toss the hot spaghetti with the strained sauce and the finely grated Parmesan. Serve immediately, before the pasta absorbs too much sauce.
Step 7
You can use tagliatelle instead of spaghetti with the same sauce.
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