Spaghetti with Quick Tomato Sauce from BYUtv's Food Nanny
The Food Nanny - June 22, 2011
Spaghetti with Quick Tomato Sauce
8 ounces uncooked spaghetti
1/4 cup olive oil
6 to 8 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon coarse salt
1/3 cup thinly sliced fresh basil, or 2 teaspoons dried
Grated Parmesan cheese
Cook the spaghetti according to package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the tomatoes, crushed red pepper, and salt. Stir and cook over medium-high heat about 10 minutes.
Reserving some of the water, drain the pasta and add it to the sauce. Using tongs, coat the pasta with the sauce. If it is too dry, add some reserved pasta water. Cook over medium heat another 5 minutes. Add the basil and cook 1 minute.
To serve, divide among four serving plates and pass the cheese.
Serve with a tossed green salad and Italian bread.
Substitute 6 to 8 medium vine-ripened or Roma tomatoes, peeled and diced (about 3 1/2 cups) for the canned tomatoes.
Add 6 ounces cooked bulk Italian sausage to the sauce with the tomatoes.
Serve the sauce over fresh pasta.
© LDS Living 2011.