Typical Italian Food – Spaghetti with Pachino tomatoes and basil recipe

Ingredients for 4 people
320-350 gr of Spaghetti of Gragnano
400 gr of Tomatoes Pachino (DOP is better)
2 cloves of garlic
2 spoons of Extra Virgin Oil
4-6 leafs of basil
Salt
Black pepper
Parmigiano or Grana Padano (DOP)   
 

Take a pot with abundant water and coarse salt and put it on fire. Peel the garlic and put it in a pan (aluminum is better) with the oil, the tomatoes washed and cut in half, the basil and a touch of salt. When the water boil and before to drop the pasta into the pot, put the pan on fire with an energetic flame. After some minutes, squash lightly the tomatoes with a fork.
When the pasta is al dente, add to the sauce some spoon of water of the pasta.
 
Drain the pasta (al dente) and put it in the pan of the sauces to mix for 2-3 minutes  with lots of fresh pepper.
If you prefer, you can add parmigiano or grana DOP (It must be Italian)… Personally, I prefer don’t use parmigiano or grana, because they can cover the taste and the fresh of the best Pachino tomato.
 
Wait spaghetti very hot and you will see that also the Spaghetti with Pachino tomatoes and basil are better if you exhibit them in the plate of Ceramica Vietrese.