Spaghettini with tomato and basil
This is one of the simples sauces. If you use garlic instead of onion, and olive oil instead of butter, you obtain a Neapolitan sauce that is equally good. If you manage to find the best ripe tomatoes, you can leave out the cheese because the taste will be rich and fine without it.
- 50 g (2 oz) butter
- 1 small onion, peeled and finely chopped, or 4 spring onions, trimmed and finely chopped
- 3 large, ripe tomatoes, peeled, de seeded and roughly chopped
- 8 basil leaves, shredded
- 400 g (14 oz) spaghettini (fresh or dried)
- 50 g (2 oz) freshly grated Parmesan
Heat the butter and gently fry the onion or spring onions until beginning to brown. Add the tomatoes and fry for another 3-4 minutes. Add the basil and salt to paste. Meanwhile, cook the pasta according to the packet instruction or until al dente. Mix with the sauce and serve sprinkled with the grated Parmesan.