Spaghetti with Quick Garlic-Tomato Sauce

1. 1

   Before starting the sauce, heat the pasta-cooking waterat least 6 quarts water and 1 tablespoon saltto a boil.

2. 2

   Pour 1/3 cup of the olive oil into the big skillet, and set over medium-high heat.

3. 3

   Scatter in the sliced garlic and cook 2 minutes, until lightly colored.

4. 4

   Pour in the crushed tomatoes; rinse the tomato containers with a bit of water and pour that in.

5. 5

   Sprinkle on the salt, stir well, and bring to a boil.

6. 6

   Cook, stirring occasionally, maintaining a steady boil.

7. 7

   Drop the spaghetti into the cooking water when the tomatoes are perking along.

8. 8

   Cook until quite al dente, lift the pasta from the pot, drain briefly, and drop it onto the sauce.

9. 9

   Toss the spaghetti and tomatoes for a minute or two, until the pasta is perfectly cooked and dressed.

10. 10

    Turn off the heat, scatter the basil over the pasta, and drizzle on the remaining olive oil.

11. 11

    Toss well, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.