Ingredients
Scale
- 400g spaghetti
- 800g ripe tomatoes (or canned San Marzano tomatoes)
- 4 cloves garlic, minced
- Fresh basil leaves (a handful)
- 60ml extra virgin olive oil
- Salt and pepper to taste
- Parmesan cheese, grated (for serving)
Instructions
- Boil a large pot of water with a pinch of salt; add spaghetti and cook until al dente (about 8-10 minutes).
- If using fresh tomatoes, blanch for 1 minute in boiling water, then peel and chop.
- In a skillet, heat olive oil and sauté minced garlic for 30 seconds; add chopped tomatoes, salt, and pepper, then simmer for 10-15 minutes.
- Drain spaghetti and toss with the sauce; garnish with fresh basil and Parmesan cheese before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The sauce can be frozen for up to 3 months. Just reheat when ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg