Spaghetti al Pomodoro

  • 100 gr of spaghetti pasta per person
  • 2 cloves of sliced ​​garlic
  • 3 large tomatoes
  • Mushrooms (according to preference)
  • Basil leaves
  • 2 tablespoons olive oil
  • 200 grams of mozzarella cheese
  • 1 tablespoon chopped rosemary
  • salt and pepper to taste

Fry the onion and garlic  in a pan to the point of transparency.

Blend peeled tomatoes (after boiling them first) and add them to the pot along with the basil leaves. In another separate pot boil the pasta for 12 minutes or until al dente.

Add the Parmesan cheese to the sauce and simmer until just before serving.

Drain the pasta and rinse in cold water to stop cooking.

To serve, pour the sauce over the pasta and garnish with basil leaves.