1.75 lbs of ripe tomatoes
1 bunch of chopped parsley
1 bunch of chopped basil
2 cloves of minced garlic
0.88 lbs of spaghetti
6 soup spoons of olive oil
Salt and red pepper flakes to taste
1.75 lbs of ripe tomatoes
1 bunch of chopped parsley
1 bunch of chopped basil
2 cloves of minced garlic
0.88 lbs of spaghetti
6 soup spoons of olive oil
Salt and red pepper flakes to taste
Place the tomatoes in a large saucepan with boiling water for a few seconds
Then, remove the skins, cut them in half, and remove the seeds
Let it drain to remove excess liquid and cut into large chunks
In another pan, heat the olive oil, sauté the garlic until golden brown, then add the parsley and basil
Add the tomato, salt, and red pepper flakes and simmer for a few minutes, without letting the tomatoes disintegrate
Turn off the heat and add the cooked spaghetti.
