This recipe comes from a friend of mine, Francesco Masseli,who makes the best red sauce ever.
Spaghetti con sugo di pomodoro (spaghetti with tomato sauce)
- 120g butter
- 45ml (3 tbsp) olive oil
- 4 garlic cloves, chopped
- 2 x 420g tins Italian chopped tomatoes
- 250ml (1 cup) water
- 80ml (? cup) fresh basil, chopped
- 400g spaghetti
- 60g Parmesan, freshly grated
For the sauce, heat the butter and oil in a pot and sauté the garlic for 2 minutes. Add the tomatoes and water, cover and simmer for about 10 minutes.
Stir in the basil, replace the lid and continue to cookover a low heat for about 1 hour. Remove from the stove and allow the sauce to cool slightly before transferring to a food processor. Blend until smooth.
Cook the spaghetti in plenty of salted boiling water until al dente and drain. Reserve a little of the pasta cooking liquid and use it to thin the sauce slightly.
Toss the sauce through the spaghetti and serve topped with the Parmesan.