Pasta Pomodoro

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

   Ca. 10 min.

   Kokkens note: Save about 1 cup of the pasta cooking water before draining the spaghetti; it can be used to thin the sauce if needed.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet or wide pot over medium heat.

   Ca. 1 min.

3. 3

   Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant, being careful not to burn it.

   Ca. 2 min.

4. 4

   Pour in the canned crushed tomatoes, then add the salt, black pepper, and red pepper flakes (if using). Stir to combine.

   Ca. 1 min.

5. 5

   Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to 20 minutes, to allow the flavors to meld.

   Ca. 15 min.

   Kokkens note: Stir occasionally to prevent sticking.

6. 6

   Once the sauce has simmered, stir in the chopped fresh basil.

7. 7

   Drain the cooked spaghetti and add it directly into the skillet with the tomato sauce. Toss to coat the pasta evenly.

   Ca. 2 min.

   Kokkens note: If the sauce seems too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.

8. 8

   Serve immediately, garnished with extra fresh basil and optional vegan Parmesan cheese.