»Back to Pasta
Spaghetti with Tomato Basil Sauce
I prefer Barilla Plus brand of dried pasta. I love the thin spaghetti, but the regular spaghetti is just fine. I usually have both thin spaghetti and angel hair in the pantry. This is an excellent meal year round because it's delicious with canned tomatoes. You can surely use fresh when you have them in the garden.
What you need
- 3/4 lb whole grain spaghetti
- 1 28oz can whole peeled tomatoes
- 2 large garlic cloves, minced
- 1/2 - 1 tsp crushed pepper flakes
- Large bunch fresh basil leaves
- Kosher salt & Black pepper
- Olive oil
How to make it
- Remove tomatoes from sauce or juice and tear off any remaining skin. Break up slightly and place in a blender. Blend until no large chunks remain
- Mince garlic and half the basil leaves
- Break the pasta in half
- Heat a pot of water over medium high heat
- Heat a large skillet over medium heat - add olive oil, garlic and crushed pepper flakes
- When garlic is very fragrant, but not browned (not more than 1 minute) add crushed tomatoes and stir well
- Add juice or sauce from can and stir well
- Stir in minced basil an allow to come to a low boil
- Simmer for 10-20 minutes
- Chop remaining basil leaves - this can be more coarse
- When water boils add 2 tsp or more kosher salt and dried pasta
- Stir and cook: 5-6 minutes for angel hair or thin spaghetti, 7 minutes for regular spaghetti
- Taste sauce for seasoning, drain pasta and add to skillet to combine with sauce
- Mix well and add remaining chopped basil at the end
The sauce can be prepared ahead and kept over low heat or reheated when needed.
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below: