Description
A simple and classic Italian pasta dish made with fresh tomatoes and basil.
Ingredients
- 2 cans (28 ounces each) whole peeled tomatoes
- 1/4 cup olive oil
- 6 cloves garlic, peeled and smashed
- 1 pound dry spaghetti
- pinch red pepper flakes
- 1 teaspoon coarse salt
- 8 fresh basil leaves
Instructions
- Place your tomatoes in a colander over a bowl. Using your hands, squeeze the tomatoes and allow them to drain.
- Heat the olive oil over medium to medium-high heat in a Dutch oven or small pot. Once shimmering, add in the garlic and sauté for 2 minutes until the garlic is just starting to turn golden brown. Remove the garlic from the pot.
- Add the crushed tomatoes to the pot and using a wooden spoon, stir and break them into bite-size pieces.
- Stirring occasionally, allow the tomatoes to simmer for 10 to 15 minutes.
- Add the red pepper flakes, salt, and basil to the tomatoes. Cook for an additional 5 minutes.
- In the meantime, bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of al dente. Reserve 1/2 cup of the cooking liquid before draining.
- Stir the cooked spaghetti into the pasta sauce and continue cooking until the pasta reaches al dente, about 2 to 3 minutes. If the sauce is too thick, add in some of the reserved juice of the tomatoes and pasta water.
- Serve with Parmesan cheese, and enjoy.
Notes
- Use fresh basil for best flavor.
- Adjust seasoning to taste.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg