Fettuccine

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Al Apomodoro Spaghetti Italian

Ingredients

  • 2 1/2 pound fresh ripe tomatoes
  • 1/3 cup italian olive oil
  • 1/2 cup chopped onion
  • 30 milliliter garlic
  • 2 tablespoon chopped fresh basil
  • salt & pepper to taste
  • 1 1/4 pound spaghetti
  • 3/4 cup parmesan cheese
  • 20 basil leaves

Method

  1. Wash, peel & chop tomatoes, discarding seeds
  2. Heat oil in a moderately deep pan, add onion & garlic and saute until onion is limp
  3. Discard garlic and add tomatoes, chopped basil and salt & pepper
  4. Simmer for about 20 minutes over moderate heat
  5. While sauce is simmering, bring a large pot of water to boil
  6. Add salt to taste and add spaghetti
  7. Boil until spaghetti is “al dente,” aprox 8 to 10 minutes
  8. Drain spaghetti, toss with the sauce and the grated cheese
  9. Garnish each plate with some of the basil leaves
  10. Serve at once

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