SERVES 4
Tomatoes San Marzano 2 kg, 400 g spagettoni
1 large bundle basil washed
grated pecorino romano
black pepper, salt.
PREPARATION:
Wash, cut in pieces the tomatoes and strain through a food processor.
Cook over gentle heat in the past made a pot of
crock, add the salt, cover and stir frequently and add to
little little basil. A thorough cooking, be careful not to use oil,
cream must be very dense and bright red. Cook
spaghetti al dente and drain directly benissimo.Mettere
every large portion sauce, pecorino cheese and black pepper
ground at the moment. 
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