I am Italian, I was born in la bella Italia, My veins flow with Spaghetti sauce recipes, and I am also a great cook, coming from generations of great Southern Italian cooks. The food in Southern Italy is all about flavor and simplicity, the recipes seem to have been kissed by the warmth and hospitality of the region. Therefore keeping these things in mind I will give you my fastest but Oh so tasty Spaghetti del Estata Summer Spaghetti.
Start the sauce and put on the pot for the spaghetti, by the time the spaghetti is cooked al dente, your sauce is ready.

I box spaghetti 500 grams.250 gr. spaghetti, Make sure it is the very best durum semolina from Italy if possible.

1/4 cup extra virgin olive oil + 2 tablespoons
2 tablespoons minced garlic
4 medium fresh tomatoes diced with skin removed
1 white sweet onion chopped finely
6 inner stalks of tender celery finely sliced
1-tablespoon fresh Italian parsley
1-tablespoon fresh oregano or dry.
5-tablespoons fresh Italian basil
Salt and pepper to taste
Parmiggiano Reggiano or Pecorino Reggiano Cheese plain parmesan will also do
Juice of lemon squeezed
Mince, slice, dice all ingredients that are needed for the sauce after everything is ready place your pot for the spaghetti on the stove on high. Add the amount of salt asked for on the box add a few drops of olive oil to the water ( this will not allow the pasta to stick together).
Now start your sauce
Heat the cup olive oil in a large frying pan over medium-high heat . Add the garlic and cook until golden brown careful not to burn the garlic.. Gently put in the onion and celery, cook slowly until translucent, add the diced tomatoes along with the parsley and oregano, add 3 tablespoons of the basil, salt and pepper. Let all this cook together for about 5 minutes. Add a cup of water straight from the pot that the spaghetti is boiling in, then let the sauce come to a boil. Add the lemon juice and lower the heat to simmer.
Taste the spaghetti making sure it is al dente, strain the spaghetti in a colander and toss the spaghetti in the pan with the sauce over medium heat, add the Parmiggiano Reggiano cheese. Toss again , sprinkle the remaining basil and olive oil over the pasta.
Serve immediately sprinkle extra Parmiggiano if so desired. Add a fresh green salad with a platter of cheese , fruits and a fresh filoncino ( baguette). Do not forget the VINO enjoy this wonderful spaghetti outside on your terrace with the people you love, who love you. Enjoy life is so short.

Learn more about this author, Sara Reda Vinci.
Click here to send author comments or questions.

---

Add your voice

Know something about Recipes: Spaghetti?
We want to hear your view. Write now!