serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 400 g dried spaghetti
- 800 g vine-ripened or Roma tomatoes, roughly chopped
- salt flakes and ground white or black pepper
- 80 ml (⅓ cup) extra - virgin olive oil, plus extra for drizzling
- 35 g (⅓ cup) grated parmesan, plus extra shaved parmesan, to serve
- 2 large handfuls basil leaves
Optional extras
- handful of rocket leaves, torn
- bocconcini, torn
- chopped anchovy fillets
- finely grated lemon zest
- pesto
Instructions
- Bring a large saucepan of salted water to a boil. Drop in the spaghetti and stir well to separate the strands. Cook, stirring occasionally, until al dente (generally 1 minute less than the cooking time recommended on the packet).
- Meanwhile, place the tomato in a large bowl. Season with salt and pepper, add the olive oil, grated parmesan and half the basil. Stir to combine and set aside.
- When the pasta is ready, lift it out with a spaghetti spoon and drop it straight into the bowl with the fresh tomato sauce, dragging a little cooking water with it. Alternatively, drain in a colander, and reserve 2 – 3 tablespoons of the cooking water to add to the sauce. Toss well to combine and emulsify the sauce.
- If using, add any of the optional extras and toss through. Divide between serving bowls, sprinkle with the shaved parmesan and the remaining basil leaves and drizzle with a little extra olive oil.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
