From cookbook  by Simone Rugiati,
I tried this spaghetti really simple but special
where the tomato and basil bind perfectly with the refreshing notes of lemon.
Assuming that with the summer months, a pasta dish fresh and light is what it takes!

And now … LIGHT THE FIRES!

INGREDIENTS:

-400g of spaghetti

- 600g of tomatoes

- 1/2 white onion

- 1 clove of garlic

- Basil

- An untreated lemon

-Salt and pepper to taste

WEAR THE APRON,WASH YOUR HANDS, BEGIN!

Make an incision in tomatoes that are going to plunge into boiling water for about a minute,
drain and place in a bowl with water and ice,
the transition from hot to cold will help you to peel them easily.
Cut the tomatoes into quarters and remove the seeds,
Finely chop the onion and place in a pan with olive oil and a clove of garlic,
After a few minutes add the tomatoes and basil,
season with salt and cook the sals for about 20 minutes.
Cook the noodles (vermicelli or spaghetti advice restaurant) in salted water,
Cut the lemon zest, taking care not to take the white part that would be bitter,
about three-quarters cooked, add the zest in the cooking water which must be removed just before draining spaghetti,
drain spaghetti and transfer them to the pan with the sauce,
cook them with the cooking water
garnish with a few leaves of fresh basil and get ready to enjoy a Mr. pasta dish!

Et voila … a summer dish and light!