Spaghetti al Pomodoro

Four ingredients and fifteen minutes, the way it is served in a Venetian trattoria at ten at night. Good tomatoes and patience do all the work.

by Luca Bassi

Method

Bring a large pot of well-salted water to the boil.
Warm the olive oil and garlic in a wide pan over low heat until the garlic is golden, then remove it.
Crush the tomatoes in by hand, add a few basil leaves and simmer gently until glossy and thick, about 15 minutes.
Cook the spaghetti until a minute short of al dente, about 9 minutes, and move it straight into the sauce with a splash of pasta water.
Toss over high heat for a minute until the sauce clings. Finish with parmesan and fresh basil.