Spaghetti with fresh tomato: here’s the recipe!

Spaghetti with fresh tomato: this dish is easy and quick to prepare, ideal in any season, popular with everybody. Today we will provide you with the recipe and many useful tips for success!

Spaghetti: cook it properly! 

Spaghetti, together with extra virgin olive oil and tomato, is the main ingredient of this dish, which should be prepared according to a few simple but essential rules:

• Use a large and tall pot that will give pasta all the room it needs to cook without getting sticky.

• One hectogram of spaghetti requires at least 1 liter of water: a large amount of water will yield the constant temperature that pasta needs to cook properly. 

• Add salt only after water has come to a boil, as salt slows down boiling time.

• Once the salt has dissolved, place the spaghetti into the pot and slightly raise the flame, then keep stirring for the first few minutes to prevent any sticking.

Remove the spaghetti from heat about 2 minutes before the time suggested on the package, as you will complete the cooking by stir-frying them with the fresh tomato sauce.

Spaghetti is perfectly al dente when soft on the outside and crunchy on the inside: if you break a strand you will notice that the core will be lighter in color. 

 Spaghetti with fresh tomato: what are the right ingredients?

 When you have just a few ingredients in a dish, these must be of the best quality.

Extra virgin olive oil: we selected Il Casolare Farchioni Extra Virgin Olive Oil, obtained from a variety of olives whose organoleptic qualities remain unaltered over time, and whose balanced aroma and fruity taste enhance the genuine flavor of our recipe.

Tomatoes:  they should be red and very fresh. 

• Taut and shiny skin.

• No indentation.

• Hard, bright green stem.

• Strong flavor.

On the basis of our recommendations, you can now try your hand at this recipe and then taste your delicious spaghetti with fresh tomato.