Simple Spaghetti with Tomato Sauce
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, very thinly sliced
- 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
Serves: 4 cups sauce
Bring a large pot of salted water to a boil.
Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large frying pan 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 pan. 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.
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