- 500g canned whole peeled tomatoes
- 1 garlic clove, crushed
- extra virgin olive oil, as needed
- 400g spaghettoni
- salt and pepper, to taste
- fresh basil, to taste, for garnish
- grated parmesan to taste
Bring plenty of water to a boil in a large pan, and add a handful of coarse salt. Put in the spaghettoni and cook until al dente. Set aside some of the pasta cooking water. Drain.
Heat a large frying pan. Add the extra virgin olive oil and a crushed garlic clove. When the garlic is golden, add the canned whole peeled tomatoes and fresh basil and cook over low heat until the sauce thickens about 20 minutes. Season to taste with salt and pepper.
Pour the al dente cooked spaghettoni into the tomato sauce. Mix well.
Serve each portion as a nest, garnished with a few fresh basil leaves and grated parmesan, if wished.