Spaghetti Al Pomodoro

Ingredients

Instructions

1. 1

   In a pot, cook tomatoes with 1 tsp of salt, cover and cook on low heat for 20 mins or so. The tomatoes will cook in their own water.
2. 2

   Heat a pan and add a drizzle of olive oil. Add the onion and garlic and cook on medium heat for a minute or so, being careful not to burn the garlic.
3. 3

   Add chilli flakes, cooked tomatoes, a sprig of rosemary and season lightly with salt and pepper. Cook for 20 - 25 minutes low heat, stirring occasionally, until the sauce has thickened.
4. 4

   Cool completely and blend lightly
5. 5

   Cook the pasta in a large pot of boiling salted water, until al dente. Drain, reserving 1 cup of pasta water.
6. 6

   In the same pan in which you cooked the tomatoes, transfer the blended sauce and heat lightly. Add some pasta water to adjust consistency. Toss in the pasta.
7. 7

   Remove the pan from the heat, add grated parmesan, shredded basil leaves and crushed black pepper.
8. 8

   Toss once again and serve.