BASILICATA - Spaghetti alla maratea
Riviera spaghetti 1 lb.
Italian whole peeled tomatoes - Superpomodoro brand - 2 cups
1 clove of garlic
Riviera Extra Virgin Olive Oil 4 tablespoons
Salt to taste
Take the Italian peeled tomatoes and cut them into small cubes. Put them in a small bowl. Slice a clove of garlic and add it to the prepared tomatoes. Add oil and salt, stir to season well. Place the bowl on a pot and simmer for 5 minutes. In another pot, boil water to cook the pasta, salt it and dip the spaghetti that will have to cook al dente. Once cooked, drain the spaghetti and transfer them to a bowl with the tomato sauce. Dress homogeneously. Serve with a tablespoon of Extra Virgin Olive Oil on top.