2 - 4 servings

For the sauce:
20 Fresh Roma Tomato (or any other to your taste)

2 tablespoon olive oil

1 pinch of red pepper

1 a pinch of sea salt and freshly ground black pepper

2 tablespoon butter

½ (125 gr.) Glass of freshly grated Parmesan (grate a little more and spread it if you want to sprinkle it on spaghetti too)

8 petals fresh basil (thinly sliced)

1 Spaghetti Pack

For olive oil:

¼ glass of cold pressed olive oil

6-8 cloves garlic whole and 10 leaves of fresh basil

Peel and peel the tomatoes. For easier peeling, make a small "stick" with a knife at one end of each tomato and drop them before slicing them in a pot of boiling water. After 15-30 seconds, remove and place them in cold water. Pull the edge off the side with the hips and peel off.

Heat an 2 tablespoon, oil in a large frying pan or saucepan and then add the sliced ​​tomatoes, a pinch of red pepper, and some salt and pepper.

After boiling for about 10 minutes, crush the tomatoes and leave them for a little while, during which time prepare the olive oil.

Heat in a small saucepan a glass of olive oil, to which you add the garlic and fresh basil. When the garlic is golden, remove from the stove.

Cook and prepare the spaghetti. Add the tomato sauce and stir them on the stove. As they are cooked, the spaghetti absorbs the aroma and taste of the tomato sauce.

Turn off and add olive oil with garlic and basil. Serve and sprinkle with remaining Parmesan cheese and garnish with fresh basil.

Enjoy your meal!

With the assistance of Emily von Euw / thisrawsomeveganlife.com

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