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natooraThis recipe for Spaghetti with San Marzano Tomatoes has been reproduced courtesy of Natoora -

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Spaghetti with San Marzano TomatoesIngredients for Spaghetti with San Marzano Tomatoes

250g spaghetti
4 San Marzano tomatoes
extra virgin olive oil
2 garlic cloves, crushed
fine sea salt
rock sea salt

How to make Spaghetti with San Marzano Tomatoes

  • Boil a pot of water for the pasta, when boiling quickly blanch the tomatoes for a few seconds.
  • Scoop them out and cool under running water. This will help the skin peel off very easily, so that you are left with only the pulp.
  • Top the tomatoes and cut in half lengthways, then cut into long strips.
  • Put the tomato strips on a pasta drainer and toss with some fine sea salt so that they will lose any excess water. Leave to rest for 10 - 15 minutes.
  • When ready, put some rock sea salt into the water and start cooking the pasta.
  • Heat 2 tablespoons of oil in a pan, brown the garlic and saute the tomato strips for a minute or so, on a high heat.
  • Remove from the heat, adjust with salt if necessary, toss the spaghetti with the tomatoes and plate up.
  • Drizzle with olive oil and a crack of pepper, then add the torn basil. You can add Parmesan or Pecorino if you wish.

Serves 2

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Published with permission of Natoora

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