This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 4 cups sauce |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, very thinly sliced
- Kosher salt
- Pinch crushed red pepper flakes
- One 28-ounce can San Marzano plum tomatoes, crushed by hand
- 1 cup torn basil leaves
- 12 ounces spaghetti
- Grated Parmesan, optional
- Bring a large pot of salted water to a boil.
Instructions
- Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
- Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
- Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
- Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 223 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 352 mg |
Reviews
Soupy, flavorless. Poor instructions, written very high level and skipping essential steps.
This is the best spaghetti that I have ever had!! Super Delicious! I added 3/4 of a can of tomato paste to thicken it up and it worked excellent!
Excellent
poopy
This recipe makes an excellent, Italian restaurant like sauce. I was looking for a recipe that could be used for other tomato based sauces. I think this is it. Great fresh savory flavor and very easy to make.