Classic Torti and Spaghetti with Fresh Tomato and Basil Sauce

• Panzani torti
  180g
• Spaghetti
  120g
• Tomatoes
  450g
• Olive oil
  6 tablespoons
• Basil leaves
  8
• Garlic
  1 clove
• Black pepper
• Salt

Difficulty: 2

1. Briefly blanch the tomatoes in boiling water after removing the stems. Peel, seed, and cut them into large dice.
2. Heat the olive oil in a sauté pan. Add two-thirds of the tomatoes, season with salt and pepper, and cook for 6 minutes along with 4 chopped basil leaves.
3. Meanwhile, cook the torti for about 9 minutes and the spaghetti for about 10 minutes in 2 liters of salted boiling water. Drain and add to the tomato sauce.
4. Crush and finely chop the garlic.
5. On each of 4 plates, place some spaghetti in the center and arrange the torti around it.
6. Garnish with the remaining tomatoes and basil leaves. Sprinkle with chopped garlic and black pepper.