Spaghetti with Tomato-Basil Sauce
This pasta dish can be made on a weeknight; it's quick and easy to make yet delicious and satisfying.
Serves: 6Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy
- 4 quarts water
- 1 Tbsp. plus 1½ tsp. salt, divided
- 1 lb. spaghetti
- 4 Tbsp. extra-virgin olive oil, divided
- 3 cloves garlic, minced
- ¼ tsp. red pepper flakes
- 1 can (28 oz.) whole tomatoes
- ½ tsp. ground black pepper
- 2 sprigs fresh basil, divided
- 1 cup grated Romano cheese
- In a large stock pot over high heat; bring water to a rapid boil. Stir in 1 tablespoon salt, add pasta, and cook about 9–10 minutes, or until just tender. Drain and toss with 1 tablespoon of oil.
- Pulse tomatoes with their juice in a blender until just smooth, about 5 times.
- In a large saucepan over medium-high heat, heat the remaining 3 tablespoons of oil for 30 seconds. Add garlic and red pepper flakes; cook, stirring constantly, for 30 seconds, or until fragrant. Stir in tomatoes and salt; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally for 20 minutes. Add 1 sprig of basil; cook 5 more minutes.
- Toss cooked and drained pasta with sauce; serve with remaining basil leaves and cheese.