Spaghetti al pomodoro

Spaghetti with tomato sauce (spaghetti al pomodoro) is not only the worldwide symbol of my country, Italy, but also the culinary adaption of a culture: for their lunch break, many Italians choose pasta to fast food, preferring a good homemade piatto di spaghetti al pomodoro, that is consumed very often during the whole week. It can easily turn into an addiction, sometimes a real obsession. The purists only accept spaghetti (that can have even 15 variations in millimeters) and no other kind of pasta, but honestly, a good tomato sauce can bound really good with any kind of pasta. In the south of Italy, the leftover pasta can be re-invented in the evening with a delicious – but less healthy-  variation on a theme: pasta fritta.
Fried pasta is bringing the spaghetti to a next level: it’s crunchy in the outside (sightly toasted by the oil in the pan) but soft in the inside.

I’ve decided to make this video recipe because, since I’ve moved to Berlin more than 10 years ago, I’ve seen so many wrong things about pasta, that before I even forget myself how to cook it, it’s better to write down on my blog. General rules, that works well for me are: fresh basil leaves, fresh aromatic garlic (no powder!), good quality of spaghetti (just go to any Italian grocery and you will have the spoilt for choice, and remember: famous brands are not necessarily produced in Italy, so support smaller brands that offer better  quality), good can of tomato San Marzano (or any other kind), olive  and a pinch of baking soda. Because the tomato can be sometimes sour, a pinch (not more!) of baking soda will chemically mellow the acidity of the tomatoes. Don’t use sugar: it will cover any original flavor and we don’t want a tomato marmalade, right?