Pour the Berni Polpa Fine crushed tomatoes with basil into a small pot together with 1 or 2 spoonfuls of extra virgin olive oil and simmer over low heat until it reaches the consistency and level of cooking you prefer. Meanwhile, bring some water to boil in a pot, salt it and cook the spaghetti, taking care to leave it a little ‘al dente’.
Drain the spaghetti and pour into a pan together with the tomatoes, tossing together for about one minute. Serve piping hot, sprinkled with grated Parmesan cheese and garnished with a fresh basil leaf.
Recipe by Mario Usi - Genova