- tomatoes - 1,3 Kilogram
- Salt - 3/4 Teaspoons
- large clove of garlic - 1 piece
- red pepper flakes - 1 pinch
- a small handful of basil leaves - 1 piece
- olive oil - 1/4 cup
- Spaghetti with minced meat - 360 Grams
- unsalted butter - 1 st. a spoon
1. In a large saucepan bring the water to a boil. Make an incision with a knife in the shape of a cross at the bottom of each tomato. Blanch the tomatoes in boiling water for 10 to 30 seconds, then rinse under cold water or dip into a bowl of iced water. Peel the tomatoes from the peel. Cut each tomato along in half and remove the seeds. Stand out while tomato juice put aside. 2. Put the tomatoes and salt in a large saucepan and cook the tomatoes over medium heat, stretching them. After the sauce has begun to boil, reduce the heat to low and simmer the tomatoes from 35 to 45 minutes, continuing to knead them. If the tomatoes look dry, add the reserved tomato juice. 3. Mix the crushed garlic, several whole basil leaves, a pinch of red pepper flakes and 1/4 cup olive oil in a small saucepan. Bring to a boil over low heat. Remove from heat. When the tomato sauce is stewed for about 25 minutes, boil the spaghetti for 2 minutes less than indicated in the instructions. You can use the water left over from tomatoes for this. Put aside 1.5 cups of liquid from spaghetti, the rest drained. 4. After the sauce is almost ready, stir it with olive oil. Add seasonings to taste. Add spaghetti and half the reserved liquid, cook for another 1-3 minutes. Add the remaining liquid, if necessary, to make the sauce more liquid. Spread the spaghetti with the sauce over the plates, decorate with crushed basil and serve immediately.
Servings: 4