SafePlates

Ingredients

• 12 oz (340g) dried spaghetti
• 4 quarts (3.8L) water
• 1 tablespoon (15g) salt
• 2 tablespoons (30ml) olive oil
• 2 cloves garlic, minced
• 1 can (14 oz/400g) crushed tomatoes
• 1 teaspoon (5g) dried oregano
• 1/2 teaspoon (2g) black pepper
• 1/4 cup (25g) grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Instructions

1. Bring 4 quarts (3.8L) of water to a boil in a large pot. Add 1 tablespoon (15g) salt.
2. Add the spaghetti to the boiling water and cook according to package instructions, usually 8-10 minutes, until al dente.
3. While the pasta cooks, heat 2 tablespoons (30ml) olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
5. Pour in the crushed tomatoes, add dried oregano and black pepper. Stir well and let the sauce simmer for 8-10 minutes.
6. Drain the cooked spaghetti, reserving about 1/2 cup (120ml) of the pasta water.
7. Add the drained spaghetti to the skillet with the sauce. Toss to coat, adding a little reserved pasta water if needed to loosen the sauce.
8. Serve hot, topped with grated Parmesan cheese and fresh basil leaves if desired.

Tip

For extra flavor, add a pinch of red pepper flakes to the sauce or stir in sautéed mushrooms.