Pasta Pomodoro

Ingredients:

• 12 oz spaghetti

• 3 tbsp olive oil (plus extra for finishing)

• 3 cloves garlic, minced

• 1 (28 oz) can San Marzano tomatoes, crushed

• ½ tsp red pepper flakes

• 1 tsp salt

• ¼ tsp black pepper

• ½ cup reserved pasta water (for finishing if needed)

• ½ cup fresh basil, torn by hand

• 2 to 3 whole sprigs of basil

• ¼ cup grated Parmesan cheese (for garnish)

• Make the Sauce

  • Heat olive oil in a pan and sauté garlic until fragrant (30 to 45 seconds) on medium low heat being careful not to burn.

  • Add crushed tomatoes, red pepper flakes, basil sprigs, salt, and pepper. Simmer for 15 minutes.

  • Remove the basil sprigs.

    Cook the Pasta

  • While the sauce is simmering, boil salted water and cook spaghetti one minute less than the instructions say or until al dente.

  • Stir in fresh torn basil and toss with cooked pasta.

• Plate the Dish

  • Serve with Parmesan and extra basil.