Spaghetti recipe with basil sauce and dried tomatoes

Sun-dried tomatoes are an exceptional ingredient, which brings a very special intense flavor to the dishes in which it is used. They can be found dry and vacuum packed, but those that come canned, with oil and flavorings, such as capers and aromatic herbs, are much better. This recipe for spaghetti with basil sauce and dried tomatoes is very simple and quick to prepare. Ingredients (4 people).

500 gr. spaghetti, 12 dried tomatoes in oil, 1 tablespoon of capers, 1 red onion, a bunch of fresh basil, 5 tablespoons of virgin olive oil, salt.

Elaboration.

Drain the capers. Chop them finely with the peeled onion. Sauté the onion and caper mixture for a few minutes in two tablespoons of olive oil. Add the finely chopped dried tomatoes to the skillet. Sauté the whole, stirring from time to time.

In another pan, heat 3 tablespoons of olive oil and add the basil leaves. Remove from the heat and let it infuse for a few minutes.

Cook the pasta in plenty of salty water, al dente, following the manufacturer's recommendations. Drain and mix directly with the basil sauce, in the pan. Add the dried tomato sauce, stir for a minute over the heat, so that everything is well heated.

Time: 30 minutes. Difficulty: Easy

Tasting.

Divide the contents of the pan into individual plates and serve these spaghetti with basil sauce and sun-dried tomatoes immediately, accompanied by grated Parmesan or grana padano. I have a real obsession with grana padano, which I add at the end to all pasta dishes. It is a matter of taste.

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