Spaghetti al Pomodoro with Roasted Garlic

Ingredients

• 112 g Spaghetti (Cooked al dente before adding to the sauce.)
• 580 g Tomatoes on the vine (Cherry tomatoes may be used instead.)
• 3 Garlic cloves (Large, crushed)
• 6 Fresh basil leaves (Use additional leaves to finish, as desired.)
• Parmigiano Reggiano (For topping; amount not specified.)
• Olive oil (For cooking and a finishing drizzle; amount not specified.)
• Salt (To season; amount not specified.)
• Black pepper (Freshly cracked, to finish; amount not specified.)

Steps

1. 1

   Cook the spaghetti separately until al dente, as recommended in the source transcript. Drain it and set it aside for adding to the sauce.

2. 2

   Heat olive oil in a pan. Add the crushed garlic and roast it until golden and fragrant.

3. 3

   Add the tomatoes to the pan. Season with salt and add the basil leaves.

4. 4

   Cover the pan with a lid and cook until the tomatoes blister and soften.

5. 5

   Mash the softened tomatoes in the pan to form a sauce.

6. 6

   Mash the roasted garlic cloves into the sauce.

7. 7

   Add the cooked spaghetti to the pan and toss until evenly coated with sauce.

8. 8

   Finish with freshly cracked black pepper, additional basil, and a drizzle of olive oil. Top with Parmigiano Reggiano and serve.

Notes

Amounts for olive oil, salt, black pepper, and Parmigiano Reggiano are not specified. Cooking time is estimated because the source gives no duration. The transcript recommends quality olive oil and spaghetti cooked al dente.

Nutrition per serving

• pasta
• main
• vegetarian
• Italian
• stovetop
• quick meal