Spaghetti al Pomodoro

🛒 Ingredients

• Spaghetti 80 g · 290 kcal
• Canned Peeled Tomatoes 200 g · 40 kcal
• Garlic 5 g · 7 kcal
• Fresh Basil 5 g · 1 kcal
• Extra Virgin Olive Oil 15 g · 130 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a rolling boil for the spaghetti; meanwhile, prepare the sauce.
2. In a separate pan, heat the extra virgin olive oil over medium heat, then add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
3. Add the canned peeled tomatoes, breaking them up with a spoon. Season with a pinch of salt and an optional pinch of sugar to balance the acidity, then simmer gently for 10-15 minutes.
4. Cook the spaghetti according to package directions until al dente. Reserve about half a cup of pasta water before draining.
5. Drain the spaghetti and add it directly to the tomato sauce. Toss well, adding a splash of reserved pasta water if needed to achieve a silky consistency.
6. Stir in the fresh basil just before serving. Serve immediately, optionally garnished with extra fresh basil or a drizzle of olive oil.