Ingredients for 4 people:320g spaghetti1 jar of Pelati al Naturale tomatoes1 clove garlicExtra virgin olive oilBasilsalt Crush the garlic with the palm of your hand and sauté with a fresh basil leaf in a pot with plenty of extra virgin olive oil. Remove the garlic when golden, and add the Pelati al Naturale tomato jar with a pinch of salt and cook over high heat for 4 minutes to evaporate the tomato liquid and then additional 10 minutes over low heat. Meanwhile cook the spaghetti in boiling salted water, drain them and transfer to the pan with the sauce; toss and finish cooking for a minute. Serve the dish with fresh basil leaves and a drizzle of extra virgin olive oil.
