Simple Spaghetti with Tomato Sauce

  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, very thinly sliced
  • 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

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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