By Sophie Conniff
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the garlic to the skillet and sauté until fragrant, about 1 minute.
Pour the tomato passata into the skillet with the garlic. Stir and let it simmer for about 10 minutes until it thickens slightly.
Add salt and black pepper to the sauce, stir well, and adjust seasoning if needed.
Once the pasta is cooked, reserve about 1/2 cup of pasta cooking water, then drain the spaghetti.
Add the drained spaghetti to the sauce in the skillet. Toss to coat the pasta well with the sauce, adding a little pasta water if necessary to achieve the desired consistency.
Tear the basil leaves and add them to the pasta. Stir gently to combine.
Serve the pasta hot, sprinkled with grated Parmesan cheese.
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This Italian Pasta Main course recipe is ready in 25 minutes and features Spaghetti, Tomato passata, Garlic and other delicious ingredients. Contains 450 calories total.
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the garlic to the skillet and sauté until fragrant, about 1 minute.
Pour the tomato passata into the skillet with the garlic. Stir and let it simmer for about 10 minutes until it thickens slightly.
Add salt and black pepper to the sauce, stir well, and adjust seasoning if needed.
Once the pasta is cooked, reserve about 1/2 cup of pasta cooking water, then drain the spaghetti.
Add the drained spaghetti to the sauce in the skillet. Toss to coat the pasta well with the sauce, adding a little pasta water if necessary to achieve the desired consistency.
Tear the basil leaves and add them to the pasta. Stir gently to combine.
Serve the pasta hot, sprinkled with grated Parmesan cheese.
Calories per Serving: 450
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