Tomato Sauce Spaghetti
Pasta for me ever since are combinations of noodles, tomato sauce and minced meat. As I grew up I was able to try different pasta from different Italian restaurants and they tasted better than the ones made at home. Until came the day when I get to see Italy and tried some of their authentic pasta dishes, it was superb!
As mentioned I grew up having spaghetti as a normal fare during special occasions usually done the Filipino way, where it is made sweet and contains ham, hotdogs and minced meat. Never had I thought before that a simple spaghetti dish can be as equally amazing if not better than the ones with meat.
This type of dish can be bad tasting without the main secret ingredients which are the tomatoes used and not skimping on basil. Try it and enjoy like I did.
- Pick the leaves out of the basil and reserve the stems, roughly tear the basil leaf and chop the basil stems.
- Prepare a large sauce pan, add olive oil then sauté garlic and onions. Cook until onions are soft.
- Add the tomatoes, dried oregano, basil stems and red wine vinegar, cook while mixing until soft. Season with salt and freshly ground black pepper then lower heat then simmer for 20 minutes.
- Add the basil leaves and simmer for 10 more minutes in low heat.
- Undercook pasta by 2 minutes according to packet instructions then drain cooking liquid reserving 1 cup on the side.
- Drop the cooked pasta in the simmering tomato sauce together with 1 cup of water. Bring heat to high and once it boils or after 2 minutes turn the heat off.
- Place pasta on serving platter garnished with basil leaves and parmesan cheese.