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Spaghetti in Basic Tomato Sauce
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[Print Version]
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| A back to the basics recipe that reminds you of what spaghetti is all about: pasta, tomatoes, and spices. |
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| 4 servings |
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[1]
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8
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ounces
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spaghetti
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[2]
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1 & 1/2
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pounds
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plum tomatoes
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[3]
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2
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tablespoons
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olive oil
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[4]
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3
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cloves garlic thinly sliced
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[5]
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1/8
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teaspoon
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ground black pepper
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[6]
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1/2
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cup
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low-fat chicken or vegetable broth
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[7]
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1/4
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cup
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parsley chopped
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[8]
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1/4
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cup
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fresh basil chopped
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[9]
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1/4
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cup
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grated Parmesan cheese
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1. Cook pasta according to package directions and drain.
2. Quarter and stem tomatoes. Chop in food processor or finely by hand.
3. Heat large nonstick skillet over medium heat.
4. Add garlic and cook, stirring for about 30 seconds or until golden brown.
5. Add tomato, black pepper, and broth. Gently simmer until some of the liquid has evaporated, about 15 minutes.
6. Stir in parsley and basil and remove from heat.
7. Taste and add salt or pepper as needed.
8. Toss with the cooked spaghetti.
9. After serving each plate, top each with about 1 tablespoon of Parmesan cheese.
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