Simple Spaghetti Sauce
This is one of those easy go-to recipes to whip up quickly when you're hungry. . . just remember to keep the staples on hand in the pantry. Of course, if you've got just a bit more time, it's easy to add extras like mushrooms, zucchini, green pepper, or meat. Source: the Food Network
- 3 Tablespoons extra-virgin olive oil
- 4 cloves garlic, very thinly sliced
- Kosher salt
- Pinch crushed red pepper flakes
- One 28-ounce can San Marzano plum tomatoes, crushed by hand
- 1 cup torn basil leaves
- 12 ounces spaghetti
- Grated Parmesan, optional
Adapted from foodnetwork.com
Bring a large pot of salted water to a boil.
Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.