Spaghetti with Tomato Sauce
- realshepower
- Aug 8, 2020
- 1 min read
INGREDIENTS
1 1/2 pounds plum tomatoes
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons plus 1/2 teaspoon fine sea salt
1/4 teaspoon crushed red pepper
6 quarts water
12 ounces uncooked spaghetti
1/4 cup minced fresh basil
6 tablespoons grated fresh Parmigiano-Reggiano cheese (optional)
DIRECTIONS
1. Heat 2 tablespoons of oil in a skillet over medium heat. Add garlic to the pan until it becomes brown. Stir constantly.
2. Add tomatoes, 1/2 teaspoon salt, and pepper. Increase heat to medium-high; stir until liquid almost evaporates.
3. Bring 6 quarts water and remaining 2 tablespoons salt to a boil in an 8-quart pot. Add spaghetti to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water.
4. You can now either mix the spaghetti with tomato sauce in a pan and stir for 2 to 3 minutes or pour the tomato sauce on a plate and pasta over it as I do. Take a look at my freshly prepared spaghetti with tomato sauce.
About the author
Sushma Mahra has a flair for cooking. She loves experimenting with spices and different Indian cuisines. She is a writer and a poetess, and a chess champion.
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