Simple Spaghetti with Tomato Sauce

This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce[. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.]

Total Time:
40 min
Prep:
5 min
Inactive:
10 min
Cook:
25 min

Yield:
4 cups sauce
Level:
Easy

Ingredients
  • 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
Directions
  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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