List of Ingredients
- 1 2/3 LB. of plum tomatoes, ripe yet firm
- 12 OZ. of spaghetti
- 1 garlic clove
- basil
- extra-virgin olive oil
- salt
Method
Cut the plum tomatoes in half lengthwise and remove the seeds and liquid. This will make that the sauce thicker and sweeter.
In a saucepan, heat a drizzle of olive oil with a peeled garlic clove. When the garlic begins to sizzle, add the tomatoes. Add a generous pinch of salt. Finally, add a few basil leaves and stir; cook uncovered for about 10 minutes. Cover the saucepan and cook for another 15 minutes. Stir the sauce and set aside to cool for 15-20 minutes. Strain the sauce through a vegetable mill to remove the skins.
Recommended amount: For a balanced intake of nutrients and calories, the appropriate amount of pasta is 3 oz. per person. To cook pasta, the rule is 1 qt. water and 1 Tbsp. salt for every 3 1/2 oz. of pasta. In reality, you need is 2 tsp. salt and enough water to comfortably cook the spaghetti.