Description
A quick and delicious pasta with fresh tomato sauce. Perfect for busy weeknights when you want something satisfying and homemade.
Ingredients
- 1 lb spaghetti or your favorite pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes (or 2 lbs fresh tomatoes, chopped)
- Salt and pepper to taste
- 1/2 tsp red pepper flakes (optional)
- Fresh basil leaves
- Grated Parmesan cheese for serving
- Extra virgin olive oil for drizzling
Instructions
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Bring a large pot of salted water to boil for the pasta.
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While water heats, make the sauce: Heat olive oil in a large pan over medium heat.
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Add minced garlic and sauté for 1 minute until fragrant (don’t let it brown).
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Add tomatoes (crush them with your hands as you add them if using whole). Add salt, pepper, and red pepper flakes if using.
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Simmer sauce for 15-20 minutes, breaking up tomatoes with a spoon, until slightly thickened.
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Meanwhile, cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
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Add drained pasta to the sauce. Toss to coat, adding pasta water as needed to achieve desired consistency.
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Tear fresh basil leaves and stir into pasta.
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Serve immediately with grated Parmesan and a drizzle of extra virgin olive oil.
Notes
- Use San Marzano tomatoes for the best flavor
- Don’t overcook the garlic - it can become bitter
- Save that pasta water! It helps the sauce cling to the pasta
- Add a splash of pasta water to leftovers when reheating
- Try adding anchovies with the garlic for umami depth