Spaghetti with Tomato and Basil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Spaghetti, dry, unenriched 7 cup Aylmer Diced Tomatoes No Salt Added (by LOREENYK) 20 leaves Basil 5 clove Garlic 2 tbsp Extra Virgin Olive Oil
1. Start a pot of water to boil for the pasta.
2. Mince or very-finely slice garlic. Add oil to a wide saucepan, put in garlic. Turn the heat to medium low.
3. Meantime, pick basil leaves and shred with your knife. Once garlic becomes fragrant, add the basil, and some sea salt. Stir it up, the basil should get bright green. Then add the tomatoes (strain the excess juice if desired). Stir and reduce to low.
4. Cook the pasta al dente per directions.
5. Drain the pasta and combine with the sauce over medium heat for another minute.
Serve.
Serving Size: 6 regular-sized servings (2oz dry pasta each)
Number of Servings: 6
Recipe submitted by SparkPeople user THESTRIPEDAPRON.
2. Mince or very-finely slice garlic. Add oil to a wide saucepan, put in garlic. Turn the heat to medium low.
3. Meantime, pick basil leaves and shred with your knife. Once garlic becomes fragrant, add the basil, and some sea salt. Stir it up, the basil should get bright green. Then add the tomatoes (strain the excess juice if desired). Stir and reduce to low.
4. Cook the pasta al dente per directions.
5. Drain the pasta and combine with the sauce over medium heat for another minute.
Serve.
Serving Size: 6 regular-sized servings (2oz dry pasta each)
Number of Servings: 6
Recipe submitted by SparkPeople user THESTRIPEDAPRON.
Nutritional Info Amount Per Serving
- Calories: 314.0
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 51.1 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 3.8 g
- Protein: 9.8 g
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