TAGLIATELLE PASTA WITH CREAM AND HAM

Tagliatelle is a very famous pasta in Italy, this recipe is very simple and fast.

INGREDIENTS FOR 6 PEOPLE:

700 gr fresh egg pasta tagliatelle
250 grams of cooked ham
200 grams of cream
extra virgin olive oil
salt

METHOD:
You can prepare the tagliatelle, making fresh egg pasta with the recipe you find by clicking here.

Cut the ham into cubes, brown it lightly in a pan with the olive oil. Pour the cream and cook for a couple of minutes, adjusting the taste with salt.
Drain the tagliatelle leaving a little cooking water and sauté with the sauce.

Egg pasta tends to absorb the sauce very quickly and stay drier, so it is advisable to keep the sauce slightly more liquid and immediately serve the cream and ham tagliatelle.

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Spaghetti and green pepper omelette

In Italy the recipes for using the pasta of the day before are very frequent. This spaghetti and green pepper omelette recipe is one of those.

INGREDIENTS for 4 people

400 g cleaned green peppers
280 g spaghettini pasta
100 g milk
6 eggs
grated Parmigiano
extra virgin olive oil


Bring a pot of water with 2 bay leaves to a boil and add salt.

Cut the peppers into thin strips. Pour the noodles and peppers in the water and boil them together for 4 ′.
Drain, remove the bay leaf and season with 2 tablespoons of oil.

Beat the eggs with 2 tablespoons of Parmesan cheese, milk, a pinch of salt and mix with the spaghetti and peppers.

Grease a non-stick pan (diameter 24 cm) and pour in the spaghetti. Bake at 200 ° C for 10 ', covering the omelette with a disk of baking paper so as not to darken it and dry it too much.
Discard the paper and cook in another 15 ′.

Tagliatelle with porcini mushrooms

The perfect dish for autumn! No one can resist Tagliatelle with porcini mushrooms

Ingredients for 4 people
500 g Porcini mushrooms
250 g Dry tagliatelle pasta
4 pcs Walnuts
2 pcs Shallots
Grated Parmesan
Lemon
Mint
Extra virgin olive oil
salt
pepper

Preparation
For the recipe of tagliatelle with porcini mushrooms, peel the porcini mushrooms, brushing them to remove any remaining soil, then slice them into thin slices.

Shell the walnuts and crumble the kernels coarsely. Chop up a dozen mint leaves and reduce the rind of half a lemon into thin strips. Slice the shallots very finely and brown them for a couple of minutes in a large, oiled pan.

Then add the slices of mushroom and continue cooking for another 5-6 ′. Add salt and pepper, add the minced mint and the fillets of zest and turn off after 1 '. Spread on the bottom of another hot non-stick pan (diam 26 cm) a not too thin layer of grain.

Cook it until it starts to turn golden, it will take 1-2 minutes at most (do not extend the time too much because otherwise it tastes like burnt), then turn off and let it sit for less than 1 ', remove with a shovel from the bottom and let it cool completely (crunchy grain).

Boil the tagliatelle al dente, then drain them in the pan of the mushrooms and sauté for 1 ′. Complete each plate with the crumbled crunchy parmesan and the walnut kernels. Serve immediately.

FRESH EGG PASTA

Italian cuisine is famous throughout the world especially for pasta. Not many years have passed since the recipe of fresh pasta was a treasure guarded by every woman and handed down from generation to generation.

Today pasta, especially in Italian cuisine, is declined in thousands of different recipes. Tagliatelle alla bolognese, piedmontese agnolotti, pumpkin tortelli, lasagna, etc ... All these recipes have a heart of fresh egg pasta.


INGREDIENTS FOR 4 PEOPLE


- EGGS 4
- FLOUR 00 350 gr
- 1 PIN OF SALT


METHOD:


Arrange the flour in a crown on a wooden table, break the eggs and the pinch of salt in the center. Start mixing the ingredients until you obtain a homogeneous paste. The fresh egg pasta must be kneaded for at least 10 minutes, even beating it several times on the table, in this way it will become more elastic.


Cover the dough with a slightly damp towel and let it rest for about twenty minutes.
After this time, the dough will then be rolled with a rolling pin and cut into the desired formats.

PUMPKIN AND PANCETTA CANNELLONI

Pumpkin and pancetta cannelloni are a very tasty recipe, a typically autumnal dish when you find excellent fresh pumpkins. A typical dish of traditional Italian cuisine.

pumpkin and bacon cannelloni


INGREDIENTS FOR 4 PEOPLE

400 grams of dried cannelloni
200 gr of ricotta
100 grams of pancetta
100 gr of bechamel sauce
1 liter of broth
700 grams of pumpkin pulp
50 grams of Parmesan cheese
50 gr of pecorino cheese
1 onion
rosemary
nutmeg
extra virgin olive oil

METHOD

Clean and cut the pumpkin into large cubes, cut the pancetta into cubes.

Cut the onion into joulienne and fry it in the pan with the extra virgin olive oil, add the diced bacon, brown it. Add the pumpkin and broth and cook for about 15 minutes.

Remove from the heat and add the ricotta, béchamel, nutmeg and half of the grated Parmesan and pecorino cheese and mix well.

Fill the cannelloni with the pumpkin and bacon mixture and place them on a baking pan greased with oil.




Cover them with the remaining mixture of pumpkin and pancetta and the remaining grated cheese.

Bake at 180 ° C for 20 minutes and serve hot.

PUFF PASTRY ROSES WITH HAM

Puff pastry roses with ham are a simple recipe to make but it's a very beautiful dish.

INGREDIENTS FOR 4 PEOPLE:


- PUFF PASTRY 250 gr
- baked HAM 100 gr (or you can also use mortadella)
- SCAMORZA cheese 100 gr


METHOD:

Pull the puff pastry with the matarello spreading it out very thin.
Cut the scamorza into strips 4 5 cm wide.
Cut the puff pastry into strips about 10 cm wide. to lay the pieces of scamorza on it.

Fold the strips of puff pastry in half, closing them very well with your fingers.

Place a slice of ham on top of each strip and make a cut on the top of the strip of puff pastry to form each petal.

Roll the strips and gently open the rose petals with your hands.

Arrange the roses on a baking sheet covered with baking paper and bake at 180 ° C for about 45 minutes.

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PUFF PASTRY

The recipe for puff pastry is one of the basics of Italian cooking. The pastry is a paste made with butter, flour, salt and water. The puff pastry is very fatty, crumbly and has a neutral taste. Due to these characteristics, it can be used both in confectionery for different types of desserts and in the kitchen for example for the fillet in a crust or for pretzels.

INGREDIENTS

- flour 1 kg
- butter or margarine 1 kg
- cold water 35 gr
- salt 15 gr

METHOD:

Mix the butter or margarine with 300 grams of flour.

Arrange the remaining 700 grams of flour in a fountain by placing the salt in the middle and adding the water a little at a time, kneading it with the flour.
Knead the resulting dough by hand for about 10 minutes until it comes off the table easily.
Let the dough rest for half an hour, covering it with a glass boul to prevent a crust from forming through evaporation. From now on we will call this dough PASTELLA.

After resting the PASTELLA, dust the table with the flour and, with the help of the rolling pin, spread the PASTELLA in a sufficiently large rectangular sheet to enclose the mixture of butter and flour (wrap the dough in the PASTELLA as if it were to make a package, folding the edges inwards).
Flatten the dough thus obtained with a rolling pin without kneading it, spread it on a rectangular sheet about 1 centimeter thick. Fold the sheet over itself in four.
Repeat this for a total of 4 times by bending the puff pastry into 4 then into 3 then into 4 and again into 3.
It is important that the dough is left to rest for 10 minutes in the refrigerator between each passage. After the last series of bends it is important to let the dough rest for at least 30 minutes before starting to use it for desserts.

Bake in the oven at 220 ° C for about 25 minutes.

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TAGLIATELLE OF BLACK RICE VENUS WITH PRAWNS ON ZUCCHINE CREAM

A fresh and delicious recipe these black rice noodles with shrimp on zucchini cream.

Ingredients for 4 people:

250 grams of Nero Venere rice noodles

2 zucchini

200 gr of shelled prawns

10 basil leaves

Italian extra virgin olive oil q.b.

2 peeled garlic cloves

1 golden onion

1 glass of dry white wine

Salt and Pepper To Taste.




METHOD

Wash and clean the zucchini, cutting them into slices. Fry the finely chopped onion in a pan with two tablespoons of oil and add the zucchini, simmer for 15 minutes over medium heat with a little water and season with salt.
Wash and dry the basil and place it in a blender with the courgettes and four tablespoons of oil, until you get a smooth cream.
Fry the garlic in a pan with a tablespoon of oil, sauté the prawns and sprinkle with white wine, adding salt and pepper.
Boil the Venere rice noodles in a separate pan for 3-4 minutes in plenty of salted water. Sauté the pasta in a pan with the prawns. In the serving dish prepare a bottom with the cream of zucchini and basil, then arrange the pasta and finally the prawns, decorating with a few leaves of basil.

SPAGHETTI WITH CARBONARA SAUCE

Eggs, bacon and pepper, give an intense and enveloping taste to spaghetti carbonara. Here is one of the most famous Italian recipes in the world.

INGREDIENTS:
For 4 people
13 ounces of spaghetti
150 g of pork cheek
4 egg yolks
100 g of pecorino cheese
Salt and pepper to taste.

PREPARATION:
Cook the spaghetti in boiling salted water.

Meanwhile, cut the bacon into strips and fry it in a pan without adding oil.
Simultaneously beat the egg yolks with the pecorino in a bowl: add two tablespoons of spaghetti cooking water and a pinch of black pepper.

Drain the spaghetti al dente.

Pour the spaghetti into the pan with the bacon and mix well. Remove the pan from the heat and add the beaten egg yolks: mix well and add a tablespoon of the cooking water for a creamy result.

Sprinkle with grated Pecorino cheese and freshly ground black pepper.
Serve immediately.

STORIES IN THE DISH

Pasta alla carbonara is one of the most famous Italian recipes in the world. And, as often happens with the most famous "inventions", in this case too many legends have arisen over the time of its origins. Although carbonara is a relatively recent preparation, in fact, the hypotheses on its invention are many and often contradictory.
The most accredited theories are two: the most famous holds that pasta alla carbonara was invented during the Second World War by a cook who, when American soldiers arrived, would use their rations of eggs and bacon to dress pasta, finally adding pepper and cheese to enhance the flavor.
According to another theory, instead, the carbonara would be the evolution of a plate of ancient Lazio origins called "cacio e ova" (cheese and eggs) which the Carbonari fed when they went to the woods to make coal.
Used over time as a condiment for pasta, this recipe would have definitely become the carbonara as we know it today during the Second World War when American soldiers asked the tavern cooks to add the pillow they had mistaken for the bacon they used to pair with eggs.

DID YOU KNOW?

According to one of the most accredited theories, is the name of the carbonara linked to the presence of ground black pepper which in the traditional recipe should blacken the dough to the point of making it seem covered with coal dust?

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PACCHERI WITH BLACK PEPPER AND SPECK

The paccheri are great Neapolitan macaroni. Made with durum wheat semolina. The name seems to come from the word "pacca" Neapolitan dialect that means in open-hand slap, and represent the large size of this pasta.

Given the size of paccheri are also often stuffed with ricotta cheese.
The recipe of Italian cuisine combines the cuisine of southern Italy (paccheri) with the "speck", which is a typical product of Northern Italy.
Paccheri with black pepper and Speck it's a really simple recipes.

DIFFICULTY ': EASY

INGREDIENTS FOR 4 PEOPLE:
400 of paccheri
100 gr Speck
50 g of butter
Dry white wine
black pepper
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PROCEDURE:
Cut the Speck into strips in a frying pan, melt butter and saute the bacon. Add the white wine and, when fully evaporated, add the black peppercorns. Season with salt.

Meanwhile, cook the paccheri in salted water and let them blow up in the pan to mix well with the sauce and Speck and black pepper.

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Pasta stuffed aubergines, the tastiest ideas

The techniques, the basic recipe and the tasty alternatives to prepare the unique dish of Italian cuisine of which we cannot do without this summer.

Aubergines are the summer queens, very good and perfect for preparing many different dishes. And if they never tire on the grill, it is when we prepare them stuffed that we discover the truest soul. But for today we have put aside the classic recipes and filled them with pasta. Yes, our beloved pasta. Which transforms the stuffed aubergine into a unique and rich dish, but also fun. Here the basic rules to avoid mistakes and some greedy summer proof.

The right aubergines
To prepare eggplants stuffed with pasta we can use various types of aubergines. The most suitable are the violet ones, slightly rounded in shape, which can be cut in two and whose base is perfect to contain the pasta. Similarly, the lilac round aubergine, the Florence violet and the black oval round is also indicated. If you do not want to have scraps, cut them instead for the length and you can use both halves obtained in this way.

The technique
The operation that will make this recipe perfect is the preparation of aubergines. To obtain a flawless result we will have to cut them in two and cut them with the tip of the knife, forming clean cuts in the pulp that possibly cross. Once these cuts are obtained, we will cook them in the oven at 200 ° C for about 20 minutes, taking care to cover the non-stick pan with a sheet of parchment paper.

Space
But where do you put the pasta? To create the cavity that will house the pasta that enriches the aubergines, we will have to equip ourselves with a spoon with which we will help ourselves to remove half of the pulp. Obviously this aubergine can be cut or reduced to a cream to dress the pasta or blended with a little oil and spread on toasted bread.

The unmissable alternatives
Stringy filling: to obtain a "Sorrento" effect, add the mozzarella cubes to the pasta, which you have cut and left to dry a few minutes before. One passed in the oven and you're done.

Frittino: if you love fried aubergines, they will be the ideal element to complete the dish, along with grated salted ricotta. The Norma pasta inspiration will be irresistible.

In white: pasta and eggplant purists love it even in white. Therefore the aubergines could be stuffed with a pasta simply seasoned with the pulp obtained from the aubergines and sautéed with oil, garlic, pine nuts and thyme.

RIGATONI LITTLE TOMATOES AND SEA BREAM

Here is another recipe of Italian cuisine simple and tasty as the Mediterranean diet.
The rigatoni with tomato sauce, and bream are a recipe very easy to make and taste very fresh. The important thing is to remember not to overcook the sauce of tomatoes and bream to maintain the integrity of the tomatoes.

DIFFICULTY ': EASY

INGREDIENTS FOR 4 PEOPLE

RIGATONI 400 g
GILTHEAD 200 g
TOMATOES 200 g
OLIVE OIL
ONION n 1 \ 2
DRY WHITE WINE
SALT

PROCEDURE

Clean and fillet the sea bream and being very careful to remove all the plugs.
Cut the onion in joulienne (thin strips) and fry in a pan with olive oil.

Cut into pieces and put the bream along with the onion, making it brown slightly. Add the white wine.
Wash and cut the tomatoes into cubes, when the white wine is completely evaporated, add the tomatoes and cook for no longer than 2 minutes. Season with salt.
 The tomatoes should be diced and discard.
Cook the rigatoni in boiling salted water, drain and sauté with the sauce and cherry tomatoes per hour.

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PASTA WITH BROCCOLI

Pasta with broccoli is a typical recipe of the Italian cuisine. Pasta with broccoli was born in southern Italy, has the aromas of the mediterranean cuisine.

INGREDIENTS FOR 3 PEOPLE:

BROCCOLI 1
250 gr of spaghetti
1 can of tuna in olive oil
1 \ 4 OF ONIONS
1 clove of garlic
1 \ 2 LITER OF TOMATO SAUCE
WHITE WINE


PROCEDURE:

Clean the broccoli and separate the flowers.


Prepare the sauce to the tuna:
Sauté a clove of garlic and a quarter of an onion cut into julienne (thin strips) in olive oil.
Add the tuna, brown it slightly and sprinkle with dry white wine.
When the wine has evaporated, add the tomato puree. Cook for at least 20 minutes.

In the meantime, put to cook the broccoli in a pot with salt water very capable previously boiled.
Cook for 4 minutes.

Throw the spaghetti number 5 in the same pot of broccoli and cook for about 8 minutes.
When the noodles are ready drain along with the broccoli, add the sauce to the tuna and serve hot.


The canned tuna has a fat content around 8% (also due to oil so do not animals) and broccoli are less than 1% fat. This recipe is therefore very suitable for those who suffer from high cholesterol and triglycerides.
Also this dish, given the presence of fish, pasta (carbohydrates) and vegetables can be eaten as a main dish.

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SALMON RAVIOLI WITH PESTO AND SHRIMP

The salmon ravioli with pesto and shrimp are a first very delicate and flavorful. The recipe is easy to achieve also if it is a little long because of the preparation of fresh egg pasta, but the success of your dinner is provided.
The dumplings or ravioli in italian are a traditional recipe of Italian cuisine, especially in the regions of Piedmont and Emilia Romagna. The differences in the recipes of these regions are in the filling (pumpkinin Emilia and  meat Piedmont) and the accompanying sauce. Famous for example Piedmontese agnolotti from Piedmont.
In this recipe, the ravioli are topped with pesto sauce typical recipe of other regional Italian cuisine from the Liguria.

DIFFICULTY ': EASY


INGREDIENTS FOR 4 PEOPLE

EGG PASTA 400 g
RICOTTA
SMOKED SALMON 300 g
PESTO 150 g
SHRIMP 200 g
EGG 1 n
SALT

PROCEDURE:
Prepare the dough following our recipe for fresh egg (click here).
Chop the smoked salmon and mix well in a bowl with the ricotta, salt.

Roll out the dough on the work fresh egg, the dough should be very thin to give a delicate ravioli. Place the balls of filling with a teaspoon at a distance of about 1 cm. each other. Then brush the edges of the filling with beaten egg. Put the filling over the pastry with another sheet of fresh pasta with a filling between your fingers and press the other, then with the toothed wheel, cut out a number of square-shaped ravioli.

Then peel the shrimp, brown them in a pan with little oil for a couple of minutes. Add the pesto, turn off the heat and stir well.
Cook the salmon ravioli in boiling salted water for 6 \ 8 minutes depending on the thickness of the fresh egg pasta, drain and toss them with the sauce and pesto.

VARIANT:
The smoked salmon is very tasty, but the same recipe can be prepared with fresh salmon cut into cubes, brown it with a little 'joulienne of onion, then chop the salmon with the mulinex and follow the same procedure as above. In this way the flavor of the salmon ravioli with pesto and shrimp will be even more delicate.

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CASERECCI WITH MULLET AND VEGETABLES SAUCE

Caserecci are a traditional pasta of italian cuisine. Caserecci in english mean homemade because they are irregular. I really like the caserecci because they  keep cooking and collect the sauce. The mullet have a delicate flavor and combined with vegetables to create a fresh and flavorful sauce.

INGREDIENTS FOR 4 PEOPLE

400 grams of homemade
500 grams of red mullet
1 \ 2 onion
1 clove of garlic
1 \ 2 cup dry white wine
the cooking of bones
salt
3 tomatoes
1 carrot
1 courgette
extra virgin olive oil

PROCEDURE

How to fillet the fish, collect the heads and bones and put the fire in a pan with little oil, a clove of garlic, a few leaves of parsley.

Cook for a few minutes, with salt and adding a little water to get a fund that will be quite tasty then filtered and kept aside.

Chop the onion, fry it in a little oil. Cut the carrot and courgette into small cubes and brown.


Cut the red mullet fillets in cubes and add to the mixture, let it brown, sprinkle with white wine and let evaporate.

Cut the tomatoes into wedges and add them to the mixture, salt and after a couple of minutes to complete with the bottom of the bones.

While the sauce ends his mullet cook for ten minutes, boil in salted water the home-cooked, drain and toss them with the sauce of red mullet and vegetables, stir well before serving.

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PENNE WITH SWORDFISH AND MINT

The penne with swordfish and mint is an easy recipe of the italian cuisine, easy but really special tasting  and cool.

DIFFICULTY ': EASY


INGREDIENTS FOR 4 PEOPLE

Swordfish 400 g
MINT LEAVES No. 5
TOMATO SAUCE 300 g
DRY WHITE WINE
SALT
No onions 1 \ 2


Cut the slices of swordfish into cubes, cut the onion and brown it joulienne in a pan with olive oil. Add the diced swordfish and mint leaves. Allow them to brown slightly, add salt, sprinkle with white wine and, when it is completely evaporated, add the tomato puree. Cook for about ten minutes.

Meanwhile, cook the penne in boiling salted water, drain the pasta and toss them with the sauce of swordfish and mint.

Place on the plate with your pens swordfish and mint and garnish with a sprig of mint.

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POTATO AND SPINACH PANZEROTTI WITH MASHROOMS

Panzerotti made with potatoes is a typical dish of Salento, where, however, are cooked fried. In this version instead panzerotti are boiled but they are a typical Italian cuisine recipe.

It is true, this italian recipe is a bit difficult, but sometimes I allow myself to post things a little more complicated for you to enjoy yourself more.

INGREDIENTS FOR 4 PEOPLE:

- POTATOES 1 kg
- SPINACH 150 g
- 200 g fresh mushrooms
- Garlic clove
- OLIVE OIL
- Chopped parsley
- GRATED PARMESAN
- Durum wheat flour 250 g
- 160 g butter
- EGG YOLKS n 2
- N 1 diced onion
- BACON DICED 50 g
- SALT
- FRESH CREAM 250 ml

PROCEDURE:

Clean the mushrooms, cut into cubes and brown them lightly with a little 'oil and the garlic "layered", that is, washed well, but with the peel. Add salt and cook the mushrooms for a few minutes.
Add the grated Parmesan and parsley.

Meanwhile, cook the potatoes in their skins in salted water. Peel them and pass them to passapatate.

Blanch spinach in salted water, cool, squeeze well to remove all of the cooking water. Crush them to form a puree. Mix them with the flour, melted butter, potatoes and egg yolk.

Roll out the dough on a well-oiled baking pan and cut with a round pastry cutter, circles. Stuff mushrooms with mixture and close the wallet as panzerotti, pressing the ends.

Boil the panzerotti immediately so they will not dry out, cook for no more than 2 minutes in salted water.

Cut the onion into small cubes and fry in a little 'butter, add the diced bacon. Then add the cream and salt. Place on the plate and pour over the panzerotti cream sauce and bacon.

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PACCHERI WITH LAMB SAUCE AND BLACK PEPPER

The paccheri are large macaroni origin from Naples. Made with durum wheat semolina. The name seems to come from the word "pacca" Neapolitan means that in open-hand slap, and represent the large size of this pasta.

Given the size of paccheri are also often stuffed with ricotta cheese. The recipe for black pepper and bacon paccheri and really simple.

DIFFICULTY ': EASY


INGREDIENTS FOR 4 PEOPLE

LAMB MEAT 400 g chopped
BLACK PEPPER
ROSEMARY
Garlic cloves No. 1
TOMATO SAUCE 300 g
DRY WHITE WINE
EXTRA VIRGIN OLIVE OIL
SALT
ONION nr 1 \ 2
CARROT No. 1
CELERY No. 1



Cut the onion, carrot and celery into small cubes. Sauté them in olive oil with the chopped rosemary. Add the minced lamb meat with black pepper let it brown a few minutes then pour the white wine. Season with salt and add the tomato puree and cook for at least ten minutes.


Meanwhile, cook the paccheri in salted water and let them blow up in the pan to mix them well with lamb sauce and black pepper.

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EGG FRESH PASTA

Italian cuisine is famous throughout the world for the pasta. Not many years have passed since the recipe for the pasta was a treasure guarded by every woman and passed down from generation to generation.

Today pasta, especially in Italian cooking, has declined in thousands of different recipes. Tagliatelle alla Bolognese, Piedmontese agnolotti, pumpkin ravioli, lasagna, etc. ... All these recipes have a heart of fresh egg pasta.

INGREDIENTS FOR 4 PEOPLE

- 4 eggs
- 00 350 g Flour
- 1 pinch of salt

PROCEDURE:

Place the flour in a crown on a wooden table in the center and break eggs pinch of salt. Begin to mix the ingredients until a smooth paste. The fresh egg pasta must be kneaded for at least 10 minutes, even several times banging on the table, in this way will become more elastic.

Cover the dough with a damp towel and let rest for twenty minutes.
After this time you will then proceed to pull the dough with a rolling pin and cut into desired formats.

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SPAGHETTI WITH TOMATO AND BASIL

Spaghetti with tomato and basil is a symbol of Italian cuisine in the world. The simplicity of this recipe contains a wealth of aromas and suggestions once associated with Mediterranean cuisine.
The ideal time to prepare this recipe is the summer, during July and August when the tomatoes are fully ripe. Spaghetti with tomato and basil are also a good dish diet rich in carbohydrates and low in fat are ideal for hot summer afternoons.

INGREDIENTS FOR 4 PEOPLE

- FRESH TOMATOES 1.5 kg
- BASIL LEAVES n 6
- 3 tablespoons olive oil
- Garlic cloves 1 n

PROCEDURE

Cut into the skin of the tomatoes and blanch them in water. Drain, peel and dice.
In a large skillet, brown the garlic in olive oil. Not too much otherwise it becomes bitter. Add a few basil leaves and brown slightly.
Add tomatoes and cook for 2 3 minutes.

Meanwhile cook the spaghetti in boiling salted water for about 8 minutes. Drain and add to tomato sauce and basil and mix well.

Serve the spaghetti with tomato and basil hot.

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