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A simple regional tomato pasta dish from Campania where my family originate from.
In a bowl crush the tomatoes with your hands and mix with basil and garlic, drizzle with olive oil and season with salt and pepper and set aside
Meanwhile cook the spaghetti in salted boiling water until al dente.
Drain the pasta and add to the tomatoes in the bowl and add parley and pinch of oregano and serve.
You can add a little chilli if you like a little bit of heat if you wish.
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