Tomato pasta

Ingredients

• 14 ozspaghetti
• 1.8 lbchopped tomatoes, two cans
• 4 clovegarlic, sliced
• 1/4 cupextra virgin olive oil
• 3/4 ozfresh basil, leaves torn
• 1 tbspsea salt, most of it for the pasta water
• 1/2 tspblack pepper

Method

1. 1

   Warm the olive oil in a wide pan over low heat with the sliced garlic and let it soften without coloring.

2. 2

   Add the canned tomatoes and a good pinch of salt, break them up with the spoon, and bring it to a lazy simmer.

3. 3

   Simmer, stirring now and then, until the sauce has darkened, thickened and lost its raw edge. Season with pepper and more salt.

4. 4

   Cook the spaghetti in well-salted water until al dente, drain it into the sauce with a splash of the pasta water, toss to coat and tear the basil over.