|Nutritional Guidelines (per serving)|
|Servings: 1 pound spaghetti (serves 6)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple tomato sauce is a delicious way to use fresh garden tomatoes. The sauce is seasoned with a little fresh basil and olive oil, along with garlic.
- 1 to 1 1/2 pounds ripe tomatoes (about 3 large tomatoes)
- 2 garlic cloves (peeled and minced)
- 3 tablespoons olive oil
- 1/4 cup fresh basil (chopped)
- 1/2 teaspoon salt (or to taste)
- Dash black pepper (to taste)
- 1 pound spaghetti
Gather the ingredients.
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds.
In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired.
Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
Cook pasta in boiling salted water following package directions until just tender, drain and toss hot with the marinated tomato sauce.
If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave.
Serve immediately with Parmesan cheese.
- If you don't like the taste of uncooked garlic, sauté it for a minute or two in the olive oil. Let it cool and add it to the sauce.