| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Eat, Greens, Your | 4 | Servings | |
INGREDIENTS
| 350 | g | Spaghettini, thin |
| spaghetti | ||
| 350 to 450 | ||
| 3 | T | Olive oil |
| 2 | Cloves garlic, peeled and | |
| sliced | ||
| or chopped | ||
| 750 | g | Plum tomatoes, skinned |
| seeded and | ||
| coarsely chopped | ||
| 1 | Hand fresh basil leaves | |
| Salt and freshly ground | ||
| black pepper | ||
| Parmesan cheese to serve | ||
| freshly grated |
INSTRUCTIONS
Bring a large pan of salted water to the boil. Add the spaghettini. As soon as the pasta is in, heat the olive oil in a large frying pan over a brisk heat, and add the garlic. Stir for about 30 seconds, then add the tomatoes. Stir and simmer, then leave to bubble, occasionally crushing down the tomatoes, for 5 minutes or so, until they form a rough sauce. Season with salt and pepper, then roughly tear the basil leaves and scatter over the sauce. Cook for 1 minute or so more. Taste and adjust seasoning. Drain the pasta and tip into the sauce (if there's enough room in the pan - if not, tip the sauce over the pasta in the usual way). Turn carefully, to coat, then serve with freshly grated Parmesan. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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