Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 6 cloves garlic, peeled and thinly sliced

  3. 2 1/2 pounds vine-ripened tomatoes (about 6), peeled, seeded and chopped (see Tip) Salt & freshly ground pepper to taste

  4. 1/2 cup fresh basil leaves, slivered

  5. 1 pound whole-wheat spaghetti, or linguine

  6. 1/2 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium heat; add garlic and cook, stirring, until tender, about 2 minutes. Add tomatoes and season with salt and pepper. Mash the tomatoes with a potato masher or wooden spoon and simmer until the sauce has thickened, 15 to 20 minutes. Stir in basil. Taste and adjust seasonings. Meanwhile, cook spaghetti or linguine in a large pot of boiling salted water until al dente, 6 to 8 minutes. Drain and transfer to a large, warmed serving bowl. Toss with the tomato sauce and serve at once, passing the cheese at the table.


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