Directions 9 steps | 50 Minutes
Measure and prep all ingredients.
Prepare the tomato concassé. Bring a pot of water to a boil and prepare a bowl of ice water. Remove the stems of the tomatoes, if needed. Cut a shallow “X” into the bottom of each tomato.
Boil each tomato for about 30-60 seconds, until the skin of the tomato cut by the shallow “X” starts to curl.
Remove the tomatoes and place them into the ice water to chill.
Once the tomato is cool, remove the tomato from the ice water and peel each tomato. The peel should come off easily. Cut each tomato horizontally and discard the tomato seeds. Dice the skinless, seedless tomatoes.
Prepare the tomato sauce. Place the diced tomatoes, salt and minced garlic in a pan and cook for 10 minutes.
Bring a pot of salted water to a boil and cook the spaghetti to al dente, about 9-10 minutes.
Drain the pasta and place the drained pasta with the prepared tomato sauce. Add the olive oil and torn basil leaves and sauté until warmed through.
Serve and enjoy!