Spaghetti al pomodoro – whole tomatoes
Re Fiascone whole tomatoes
Heat olive oil in a saucepan; add garlic and brown for 2-3 minutes.
Remove garlic and add tomatoes.
Season with salt.
Add fresh basil.
Bring water to a boil, add salt and cook pasta until al dente.
Add cooked pasta in the pot of sauce. Stir well to finish cooking.
Serve by adding a small quantity of sauce on pasta. Top with Parmesan cheese, a drizzle of Peranzana oil and fresh basil leaves.