Spaghetti with Tomato and Cheese

Servings: 4 to 6 » Preparation: 15 min » Cooking: 35 mins » Level: Easy
Ingredients:
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 (14-oz/400 g) cans tomatoes, with juice
  • 12 leaves basil, torn + extra sprigs, to garnish
  • 1/3 cup (90 ml) heavy (double) cream
  • 2 oz (60 g) Fontina or other mild firm cheese, cut into small cubes
  • 2 oz (60 g) Gruyere cheese, cut into small cubes
  • Salt and freshly ground black pepper
  • 1 lb (500 g) spaghetti
  • 1/2 cup (60 g) freshly grated Parmesan

Procedure:
  1. Bring a large pot of salted water to a boil over high heat
  2. Heat the oil in a large saucepan over low heat
  3. Add the onion and the garlic and saute until the onion is softened, about 5 minutes
  4. Add the tomatoes and basil
  5. Mix well, cover, and simmer over low heat until slightly reduced, about 30 minutes
  6. Stir in the cream, Fontina, and Gruyere
  7. Stir until the cheese has melted and the sauce is smooth
  8. Season with salt and pepper
  9. Meanwhile, cook the pasta in the boiling water until al dente
  10. Drain well and transfer to a serving dish
  11. Add the parmesan and toss well
  12. Add the sauce and toss again
  13. Season with a little more pepper
  14. Garnish with basil and serve hot