Ingredients
Scale
- 8 oz dried spaghetti
- 1 can (28 oz) whole San Marzano tomatoes
- 1/4 cup fresh basil leaves
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
Instructions
- 1. Cook the Spaghetti: Boil salted water in a large pot. Add spaghetti and cook until al dente (8-10 minutes). Reserve 1/2 cup pasta water before draining.
- 2. Sauté Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant (about 1-2 minutes).
- 3. Add Tomatoes: Pour in canned tomatoes, crushing them gently. Simmer for 15 minutes until thickened, stirring occasionally.
- 4. Season Sauce: Add salt, pepper, and torn basil leaves just before removing from heat.
- 5. Combine: Toss drained spaghetti with the sauce in the skillet over low heat. Use reserved pasta water if needed for consistency.
- 6. Serve: Plate the spaghetti, sprinkle with Parmesan cheese, and add extra basil if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 410
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg