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20minutes
Boil the water in a pan and start boiling the spaghetti.
Slice the garlic into thin slices, put in a frying pan, add pure olive oil and heat over low heat.
Slice the tomatoes in half and the basil in 5mm width.
Add cherry tomatoes and lightly cook, sprinkle some salt, add canned tomatoes, and boil down.
Transfer the spaghetti to a frying pan with sauce, add a small amount of boiled juice and entangle. If you don't have enough to taste, sprinkle with salt.
Sprinkle with extra virgin oil and add basil.
Serve on a plate and decorate with palmezan cheese and excess basil leaves.
If you start boiling spaghetti, you can shorten the cooking time by starting to make sauce at the same time.
There are two types of olive oil, one for heating and the other for finishing.
When the garlic is colored, add the cherry tomatoes.
On the way, taste and check the saltiness.
Boil the sauce according to the time of boiling the spaghetti. If you can do it first, turn off the heat.
The heat to boil the sauce is always low.
When serving spaghetti, place the noodles on a plate first, and then sprinkle the sauce on top to make it delicious.
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