SafePlates

Ingredients

• 12 oz (340g) dried pasta (spaghetti, penne, or your choice)
• 4 quarts (3.8L) water
• 1 tablespoon (15g) salt
• 2 tablespoons (30ml) olive oil
• 2 cloves garlic, minced
• 1 can (14 oz/400g) diced tomatoes (with juice)
• 1/2 teaspoon (2g) dried oregano
• 1/2 teaspoon (2g) dried basil
• 1/4 teaspoon (1g) black pepper
• 1/4 cup (25g) grated Parmesan cheese (optional)
• 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 to the water.
2. Add 12 oz (340g) dried pasta to the boiling water. Cook according to the package instructions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tablespoons (30ml) olive oil in a large skillet over medium heat.
4. Add 2 cloves minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to let it burn.
5. Add 1 can (14 oz/400g) diced tomatoes with their juice, 1/2 teaspoon (2g) dried oregano, 1/2 teaspoon (2g) dried basil, and 1/4 teaspoon (1g) black pepper to the skillet. Stir well and let the sauce simmer for 5-7 minutes, stirring occasionally.
6. Once the pasta is cooked, reserve about 1/2 cup (120ml) of the pasta water, then drain the pasta.
7. Add the drained pasta to the skillet with the tomato sauce. Toss well to combine, adding a little reserved pasta water if the sauce is too thick.
8. Serve the pasta hot, topped with 1/4 cup (25g) 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 vegetables like mushrooms or spinach.