Recipe adapted from “Lidia’s Italy” by Lidia Bastianich.
- 1 teaspoon coarse sea salt or kosher salt plus 1 tablespoon for the pasta pot
- 1/2 cup extra virgin olive oil, divided
- 1/3 cup fresh, sliced garlic
- 35 ounces canned Italian plum tomatoes preferable San Marzano, crushed
- 1 pound spaghetti
- 1/4 cup fresh basil leaves, shredded
- 1/2 cup freshly grated Parmesan (optional)
Bring a large pot of water to a boil along with 1 tablespoon salt.
In large, heavy skillet, heat 1/3 cup olive oil. Scatter in fresh garlic and cook 2 minutes until lightly colored. Pour in crushed tomatoes, rinse tomato can with a little water and pour that in. Sprinkle in salt, stir well and bring to a boil. Cook, stirring occasionally while sauce simmers.
Cook spaghetti in boiling water according to package directions until al dente. Lift the pasta from the pot, drain briefly and drop into the sauce. Toss the pasta with the tomatoes until well-coated. Turn off heat, scatter basil over the top and drizzle on remaining olive oil. Toss again, serve with freshly grated Parmesan if desired. Serves 6.
Per serving: 542 calories; 22 g fat (4 g saturated fat; 37 percent calories from fat); 73 g carbohydrates; 5 mg cholesterol; 974 mg sodium; 16 g protein; 5 g fiber.
15 minutes to make
10 minutes to cook