This simple, classic Italian dish is easy and quick to make. Serve with warmed crusty Italian bread.
“Chiffonade” is a French term which means “rags.” To make a chiffonade of basil: Stack the leaves and roll them into a tight cigar shape. Slice crosswise into thin strips. Fluff the strips to separate them.
Spaghetti with Tomato and Basil
Servings
6 Servings
Ingredients
- 1 1-pound box thin spaghetti
- 6 tablespoons extra virgin olive oil
- 1 red onion halved lengthwise and thinly sliced
- 1 28-ounce can diced tomatoes, undrained
- 3 tablespoons red wine vinegar
- 2 teaspoons Gefen Coarse Sea Salt
- 1 teaspoon freshly ground black pepper
- 1 bunch basil rinsed, patted dry, in a chiffonade
- Store-bought crusty Italian bread
Instructions
- Cook spaghetti according to package directions.
- While spaghetti is cooking, prepare sauce: In a 4-quart saucepot over medium heat, heat oil and onions. Cook until soft, about 5 minutes. Add tomatoes and vinegar; cook for 15 minutes. Season with salt and pepper.
- Drain spaghetti and add to tomato mixture. Toss well.
- Toss in basil just before serving. Serve immediately with warmed bread.
- Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) – BUY NOW.
Sorry about that we left it out accidentally, it is there now.
Lovely! Thanks!
How much basil would you recommend? It’s missing from the ingredients. Thanks!