Spaghetti con sugo di pomodoro (spaghetti with tomato sauce)

For the sauce, heat the butter and oil in a pot and sauté the garlic for 2 minutes. Add the tomatoes and water, cover and simmer for about 10 minutes.

Stir in the basil, replace the lid and continue to cookover a low heat for about 1 hour. Remove from the stove and allow the sauce to cool slightly before transferring to a food processor. Blend until smooth.

Cook the spaghetti in plenty of salted boiling water until al dente and drain. Reserve a little of the pasta cooking liquid and use it to thin the sauce slightly.

Toss the sauce through the spaghetti and serve topped with the Parmesan.