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Ingredients
- 350 grams spaghetti, penne, or other pasta shape
- 600 grams simple tomato sauce
- 20 grams Parmigiano-Reggiano cheese
- Sea salt
Method
- Bring to a boil 7 litres of water with 70 grams of salt added to cook the pasta in. Do not add oil to the water.
- dd the pasta to the water and cook for the time indicated on the packaging.
- Drain the pasta (do not rinse).
- Toss immediately with the tomato sauce to coat the pasta in the sauce.
- Divide the pasta between 4 serving bowls and dust each bowl with 5 grams of Parmigiano-Reggiano cheese.
