In my repertoire of easy luncheon and supper dishes that I make when short on time or feeling lazy, is a dish of spaghetti with an uncooked tomato sauce. While sometimes you need to make something quick and easy, it still has to taste good—what’s the point of making it if they won’t eat it. The simple, rustic sauce consists of canned, whole tomatoes, olive oil, garlic, and torn fresh basil leaves. Garnished with grated mozzarella cheese, it’s like a bit (or bite!) of Italy on your plate.
Easy Tomato and Basil Pasta
(Yield: 4 servings, can be doubled)
Ingredients:
- 1 lb. spaghetti
- Olive oil
- 2 lb. can whole tomatoes
- 1/2-1 bunch of basil
- Granulated garlic, to taste
- 1/4 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- Grate mozzarella cheese for the garnish
Method:
- Bring salted water (I use a handful of salt—don’t worry, the pasta doesn’t absorb much, if any salt) to a rolling boil. Boil spaghetti, stirring often, until al dente.
- While the water is coming to a boil, prepare the sauce. Pour the tomatoes with their juices into a large bowl. Generously drizzle olive oil over the tomatoes. Sprinkle the top with granulated garlic, crushed red pepper, and salt and pepper. Roughly tear the basil leaves, discarding stems, over the bowl of sauce. Toss gently, drizzle more olive oil over the top, and set aside.
- When done, drain the spaghetti, but drain it “well.” Adding a bit of pasta water to the sauce is an old Italian trick that helps to thicken the sauce and pull the dish together.
- Lightly toss the spaghetti with the sauce and garnish each bowl with grated mozzarella cheese. Deliziosa!