Spaghetti al Pomodoro

Name: Spaghetti al Pomodoro
Total time: 30 min
Yield: 4 servings
Ingredients: 300 grams spaghetti; 800 grams whole peeled canned san marzano tomatoes; 3 cloves garlic; 1/4 cup packed fresh basil leaves; 1/4 cup olive oil; to taste salt; as needed water

Savor the exquisite simplicity of perfectly cooked spaghetti coated in a rich, vibrant tomato sauce with fresh basil.

Italian⏱ 30 min⚠ Contains 2 allergen(s)

✨ Good source of vitamin C✨ High in sodium✨ Good source of potassium

Ingredients

Spaghetti300 grams
Canned san marzano tomatoes800 grams whole peeled
Garlic3 cloves
Fresh basil leaves1/4 cup packed
Olive oil1/4 cup
Saltto taste
Wateras needed

Nutrition (per serving, makes 4)

Calories429 kcal

Protein12 g

Carbs61.6 g

Fat15.3 g

Fiber4.3 g

Sugar5 g

Sodium905 mg

Vitamin C31 mg

Iron2.1 mg

Calcium31 mg

Potassium667 mg

Estimated values.

Steps

1Gently crush the whole peeled tomatoes by hand or with a fork.
2In a large skillet, heat olive oil over medium heat, add thinly sliced garlic, and cook until fragrant but not browned.
3Pour in the crushed tomatoes, bring to a simmer, then reduce heat and let it cook for 20 minutes, stirring occasionally.
4While the sauce simmers, cook the spaghetti in a separate pot of salted boiling water until al dente.
5Stir fresh basil leaves into the tomato sauce during the last few minutes of cooking, seasoning with salt.
6Drain the spaghetti, add it directly to the sauce, and toss to combine; serve immediately.