Easy homemade Italian tomato pasta recipe

Wash the tomatoes and cut them in half without opening them completely, then plunge them into a pot full of boiling salted water and boil for 5 minutes as they come to the surface.

Place the tomatoes in a colander and pass them through a vegetable mill.

In a small saucepan pour a dash of extra virgin olive oil and a whole peeled clove of garlic, put it on the heat and sauté it over low heat. As soon as the garlic starts to brown, pour the tomato sauce into the pan and half a glass of water, cover with a lid and bring to a boil over medium heat. Once boiling, lower the heat and continue cooking for 45 minutes on low heat, stirring occasionally.

Cook the pasta in boiling salted water.

Add the salt to the sauce and remove the garlic clove. Cook until obtaining a foam on the surface. Turn off the heat, add the basil leaves, stir and season with salt while still hot, then cover with a lid and leave to stand for a moment before using.

When the pasta is almost cooked, place two or three ladles of sauce in a frying pan, then drain the spaghetti al dente and pour directly into the sauce. Sauté or stir over high heat to mix everything together.

Turn off the heat, add a few more basil leaves and a drizzle of extra virgin raw olive oil. Sauté once more and serve, garnishing the dish with fresh basil to taste, a good sprinkling of Parmesan cheese and some chilli if you like.