1 28-ounce can of whole peeled tomatoes, chopped
3 tablespoons olive oil
1 garllic clove, minced
Salt and Pepper
2 tablespoons chopped fresh basil, extra for serving
Sugar
1 pound spaghetti
Grated parmesan-reggiano cheese
Dice tomatoes and retain the juices.
Cook oil and garlic in a large saucepan over medium heat, stirring occasionally until fragrant, about 2 minutes.
Stir in tomatoes and 1/2 teaspoon salt, bring to a simmer and cook until thickened, about 10 minutes.
Off heat, stir in basil. Season with salt, pepper and sugar to taste.
Bring 4 quarts water to a boil in a large pot. Add pasta and 1 tablespoon salt and cook stirring often until al dente. Reserve 1 cup cooking water then drain pasta and return to the pot. Add sauce and stir to combine. Cook over medium heat, tossing frequently, 1 to 2 minutes. Adjust consistency with cooking water as needed.
Sprinkle with extra basil and drizzle with olive oil. Add grated cheese to each serving.
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