Pasta Pomodoro
43
- Prep Time10 min
- Total Time25 min
- Makes4 Servings
(Photo: Roberto Caruso; photo research: Gracia Soenarjo)
Canned plum tomatoes, fresh basil—and a nice bottle of wine—this meal is all about relaxed elegance. (And did we mention it’s a five-ingredient recipe?)
Ingredients
3 tbsp olive oil
8 garlic cloves, thinly sliced
796-mL can plum tomatoes
450-g pkg spaghetti pasta
1 cup chopped fresh basil
grated parmesan, optional
Instructions
Heat a large saucepan over medium-high. Add oil, then garlic. Cook, stirring frequently, 1 min. Do not brown garlic. Add tomatoes and their juice, breaking tomatoes into bite-sized chunks. Cook, stirring occasionally, until liquid is slightly thickened, 10 to 12 min.
Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente. Drain.
Add pasta to tomato sauce. Stir to coat. Remove from heat. Let stand until pasta absorbs sauce, 2 to 3 min. Sprinkle with basil and parmesan just before serving.
Nutrition (per serving)
Calories 553, Protein 262g, Carbohydrates 94g, Fat 13g, Fibre 6g.
