Spaghetti a la Pomodoro and Basil

Discover the essence of Italian cuisine with Spaghetti a la Pomodoro and Basil. Boil whole wheat spaghetti to al dente as garlic perfumes olive oil. Simmer vine-ripened tomatoes, infusing the sauce with their juices and fresh basil leaves. Splash in starchy pasta water, coating each strand in velvety richness. Topped with torn basil, this dish epitomizes simplicity and sophistication in a symphony of flavors.

Prep Time: 5 min
Cook Time: 20 min

Ingredients:

  • ½ lb whole wheat spaghetti
  • ½ lb vine ripened tomatoes, diced (save any juice from the tomato as well)
  • 3-4 garlic cloves, minced
  • 8-10 basil leaves, roughly torn

Directions:

Put  a large pot of water to a boil over high heat. Add in the pasta and cook to package directions.

While the pasta cooks, add a generous amount of olive oil (2-3 tbsp) to a high sided saute pan, over medium-low heat. Add in the garlic and cook, stirring frequently until the oil becomes fragrant, 2-3 minutes. Don’t let your garlic brown. Add in the tomatoes and its juice. Cook over medium heat, lightly crushing the tomatoes as they cook. Season with salt and pepper and add half the basil leaves.

Just before draining the pasta, save 1 cup of the starchy cooking water. Add the cooking water into the tomatoes a little at a time until a sauce forms. Toss in the spaghetti to coat. Divide among serving plates and top with the remaining basil.

Other Ways To Prepare This Meal:

Meat-eater in the group: Serve with diced chicken sausage.

Gluten-free: Use gluten-free pasta.

Add spice: Add in ¼ tsp red pepper flakes with the garlic for a little kick.