Pomarola spaghetti

Sometimes the most simple of dishes made with only a few fresh ingredients can be some of the most wonderful meals I ever make. This is the case for this recipe, an authentic Italian Pomarola sauce, made from only three basic ingredients, tomatoes, fresh basil, and garlic.

This recipe was past on to me from a friend after her trip to Tuscany, Italy, so it should be very authentic to this region. The basic sauce is great, but the addition of the butter at the end makes it incredible! Just a delicious, fresh and summery vegetarian meal which can give those of us who can't go to Tuscany  have a  small taste of Italy on our plates -Bellissimo!

Summer's power couple!

Pomarola sauce

1/2 cup extra virgin olive oil

3 garlic cloves, coarsely chopped

2 pounds fresh diced tomatoes

15  fresh basil leaves, coarsely chopped

Salt and pepper, to taste

2 tablespoons unsalted butter

1 pound spaghetti

1 cup freshly grated Parmesan/Romano cheese

Bring slightly salted water to a boil in a large pot so that you can start cooking the pasta when sauce is almost ready.

In a saucepan, heat oil for 1 minute. Add garlic and cook until soft, about 1 minute. Add tomatoes, basil, salt and pepper, and simmer uncovered for 20 minutes.

Cook pasta according to package instructions for al dente. I used thin spaghetti in this dish which only takes 8 minutes to al dente.

Add butter to the sauce when 20 minutes is up. Drain pasta and toss with the sauce. Serve with Parmesan sprinkled separately onto plates (do not add to dish as a whole). Garnish with additional basil.

Serves 4-6

Original recipe by, Bennadetta D'Orcia (LaFoce, Italy)