2 large cans (28 oz. each) peeled Italian Roma tomatoes
1 large bunch fresh basil, washed
2 tbsp extra virgin olive oil
1 lb. spaghetti pasta
Salt to taste
Freshly grated Parmigiano-Reggiano cheese
In a large pot combine onion, garlic, carrots, celery, and tomatoes. Drizzle in the extra virgin olive oil. Take half of your basil and remove whole leaves from the stems (you should end up with about ½ cup of leaves). Add the basil leaves to the pot. Bring sauce to a simmer for 45 minutes, stirring occasionally and breaking apart the larger tomatoes as they cook.
While the sauce is simmering, fill another large pot with 4 quarts of water and slowly heat it up. Take the remaining basil and cut the leaves into small pieces using a pair of scissors—this will help prevent bruising and blackening of the leaves. Reserve.
After 45 minutes, or when the diced vegetables are tender, turn off the heat. Let the sauce rest for 15 minutes.
Meanwhile, bring the pot of water to a rolling boil. Add salt, if desired. Cook your spaghetti pasta until al dente (retaining a little bit of snap to the core). Drain and rinse the pasta with lukewarm water to prevent sticking.
Taste the sauce, add salt to taste if desired. Serve pasta topped generously with sauce, grated Parmigiano-Reggiano cheese and the remaining freshly cut basil leaves.
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