Spaghetti Pomodoro

🛒 Ingredients

• Spaghetti 100 g · 350 kcal
• Canned crushed tomatoes 200 g · 40 kcal
• Garlic cloves 10 g · 15 kcal
• Extra virgin olive oil 20 g · 180 kcal
• Fresh basil leaves 5 g · 1 kcal
• Onion 50 g · 20 kcal
• Parmesan cheese (for garnish) 10 g · 40 kcal

👨‍🍳 Instructions

1. Finely chop the onion and mince the garlic cloves. Set aside a few fresh basil leaves for garnish, and finely chop the rest.
2. Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 3-5 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
3. Pour in the crushed tomatoes, stir in the chopped basil, and season with salt and black pepper to taste. Bring the sauce to a simmer, then reduce heat to low and let it gently bubble for 15-20 minutes, stirring occasionally.
4. Meanwhile, cook the spaghetti according to package instructions until al dente. Reserve about half a cup of pasta water before draining.
5. Add the cooked spaghetti directly to the tomato sauce in the skillet. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency. Toss well to coat.
6. Serve hot, garnished with the reserved fresh basil leaves and a sprinkle of grated Parmesan cheese, if desired.