1.4 cup extra-virgin olive oil
2 cloves garlic, crushed
3 cups canned plum tomatoes, with juices
3/4 cup fresh basil leaves, torn
1 pound spaghettini
Parmesan cheese, grated, to taste
- In a sauté pan large enough to hold all of the pasta after it has been cooked, brown the garlic. Add the tomatoes and chop them coarsely. Simmer the sauce over medium high heat for 20 minutes to reduce the liquid.
- Meanwhile, cook the pasta until al dente. Drain.
- Toss cooked pasta with tomato sauce. Add the fresh basil leaves. Toss again, then sprinkle, with grated Parmesan and serve. |
