by - 5:44 AM

This is the perfect quick sauce for summer months, or whenever you have some
extra canned tomatoes around. By the time the spaghetti cooks, the sauce is done,
and will taste very fresh. Honestly, as simple as it is, I love making this recipe—it is
one of my favorites because it needs so little yet delivers so much flavor.
1 teaspoon coarse sea salt or kosher salt, plus 1 tablespoon for the pasta pot
1 pound spaghetti
½ cup extra-virgin olive oil
⅓ cup sliced garlic
4 cups (or a 35-ounce can) canned Italian plum tomatoes (preferably San Marzano),
with their liquid, crushed by hand or through a food mill
¼ cup shredded fresh basil leaves (10 large leaves)
Heat the pasta-cooking water—at least 6 quarts water and 1 tablespoon salt—to a boil.
Pour ⅓ cup of the olive oil into a large skillet set over medium-high heat. Scatter in
the sliced garlic, and cook until lightly colored. Pour in the crushed tomatoes; rinse the
tomato containers with a bit of water, and pour this into the skillet as well. Sprinkle on
the teaspoon salt, stir well, and bring to a boil. Cook, stirring occasionally, maintaining
a steady boil.
Drop the spaghetti into the cooking water when the tomatoes are perking along. Cook
until al dente, drain, and drop it into the sauce. Toss the spaghetti and tomatoes for a
minute or two, until the pasta is perfectly cooked and dressed.
Turn off the heat, scatter the basil over the pasta, and drizzle on the remaining olive
oil. Toss well, and serve immediately.

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