The Pasta Room · Main dishes

House tomato & basil spaghetti

Name: House tomato & basil spaghetti
Total time: 30 min
Yield: 2 servings
Ingredients: 200 g Spaghetti; 400 g Canned crushed tomatoes; 2 cloves Garlic; 10 g Fresh basil; 2 tbsp Olive oil; 30 g Parmesan; 0.5 tsp Salt; 0.25 tsp Black pepper

A slow-softened garlic and tomato sauce, fresh basil and Parmesan, tossed with spaghetti until glossy.

30 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Spaghetti200 g
Canned crushed tomatoes400 g
Garlic2 cloves
Fresh basil10 g
Olive oil2 tbsp
Parmesan30 g
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat and milk. Pasta may contain egg.

Method

Start the sauce

Warm oil in a saucepan over medium-low heat. Add finely chopped garlic and stir for 30 seconds. Add tomatoes, half the salt and pepper. Simmer gently for 15–20 minutes, stirring occasionally.

Cook the pasta

Boil a large pot of water with the remaining salt. Cook spaghetti according to its package. Reserve 150 ml cooking water before draining.

Toss

Add pasta to the sauce with a splash of pasta water. Toss over low heat until coated. Tear in basil, divide into bowls and grate Parmesan over the top.

For a vegetarian version, choose Parmesan-style cheese made with microbial rennet.

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