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350 Gramm | Spaghettini; (thin spaghetti) |
| (350 to 450) |
3 Esslöffel | olive oil |
2 | Cloves garlic peeled, sliced |
| Or chopped |
750 Gramm | Plum tomatoes; skinned, seeded and |
| Coarsely chopped |
1 klein | Hand fresh basil leaves |
| salt |
| black pepper freshly ground |
| Parmesan cheese to serve; freshly grated |
Bring a large pan of salted water to the boil. Add the spaghettini. As soon as the pasta is in, heat the olive oil in a large frying pan over a brisk heat, and add the garlic. Stir for about 30 seconds, then add the tomatoes. Stir and simmer, then leave to bubble, occasionally crushing down the tomatoes, for 5 minutes or so, until they form a rough sauce. Season with salt and pepper, then roughly tear the basil leaves and scatter over the sauce. Cook for 1 minute or so more. Taste and adjust seasoning.
Drain the pasta and tip into the sauce (if there's enough room in the pan - if not, tip the sauce over the pasta in the usual way). Turn carefully, to coat, then serve with freshly grated Parmesan.
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