One-Pot Spaghetti with Fresh Tomato Sauce

• 12 ounces spaghetti, broken in half
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon tomato paste
• 2 medium tomatoes, roughly chopped
• Handful fresh basil leaves, plus more for garnish
• 4 cloves garlic, thinly sliced
• Large pinch crushed red pepper flakes
• Kosher salt
• 1/2 cup grated Parmesan, plus more for serving

1. Put the spaghetti, oil, tomato paste, tomatoes, basil, garlic, red pepper flakes and 1 teaspoon salt in a high-sided medium skillet.
2. Add 5 cups water, and bring to a boil over medium-high heat.
3. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes.
4. Stir in the Parmesan (the sauce will thicken more), and season with salt if needed.
5. Divide the spaghetti among 4 bowls, and garnish with more Parmesan and torn basil leaves.

extravirgin olive oil, tomato paste, tomatoes, handful fresh basil, garlic, red pepper, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/one-pot-spaghetti-with-fresh-tomato-sauce.html (may not work)