Simple Spaghetti with Tomato Sauce
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, very thinly sliced
- Kosher salt
- Pinch crushed red pepper flakes
- One 28-ounce can San Marzano plum tomatoes, crushed by hand
- 1 cup torn basil leaves
- 12 ounces spaghetti
- Grated Parmesan, optional
- Bring a large pot of salted water to a boil.
- Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
- Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet.
- Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
- Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
- Add the cooked spaghetti to the sauce, and stir to coat.
- Serve with Parmesan if desired.
extravirgin olive oil, garlic, kosher salt, red pepper, tomatoes, torn basil, spaghetti, parmesan
Taken from www.foodnetwork.com/recipes/food-network-kitchens/simple-spaghetti-with-tomato-sauce.html (may not work)