Posts Tagged ‘pasta marinara’

Spaghettini marinara

Fisherman’s pasta (marinara translated) from Naples–equally tasty for landlubbers.

Simple fare for summer supper.

Best done with ripe tomatoes–in our case catching the last of a disappointing season–and slices of new garlic.


for 4

16oz/400gms wholewheat spaghettini–(we prefer this unrefined version now.)

1.5lb/750gms fresh ripe tomatoes–peeled and chopped small


4 garlic cloves–peeled and sliced

4 tbsp olive oil

3 large basil leaves or more–snipped into pieces


parmesan for grating

Heat the oil in a medium pan.

Add the garlic and cook for about a minute–it should start to soften.


An earlier version with a chili added–last night I left it out

Add the tomatoes, the salt and over a highish heat bring to a strong simmer.

Cook for about three minutes stirring often to further break up the tomatoes.


Snip some basil over the finished dish, turn it in and add a swirl of olive oil.

Serve with a piece of parmesan and a grater to hand.

One of the great tastes of summer for me–the juices from ripe tomatoes melding with good olive oil; so a soup spoon for scooping them up comes in handy too.

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