1 lb. dried spaghetti, or other pasta shape
Kosher salt
2-1/2 cups Fresh Tomato Sauce
2 Tbs. chopped fresh basil leaves
Freshly grated Parmigiano-Reggiano, for serving
Cook the pasta in boiling salted water according to package directions; drain. In a small saucepan, heat the tomato sauce over medium-low heat until just simmering. Off the heat, stir in the basil and salt to taste. Toss the pasta with the sauce and sprinkle with the Parmigiano.
nutrition information (per serving):
Calories
(kcal):
300;
Fat
(g):
13;
Fat Calories
(kcal):
110;
Saturated Fat
(g):
4.5;
Protein
(g):
11;
Monounsaturated Fat
(g):
4;
Carbohydrates
(g):
40;
Polyunsaturated Fat
(g):
2.5;
Sodium
(mg):
520;
Cholesterol
(mg):
0;
Fiber
(g):
12;
photo: Scott Phillips
From Fine Cooking 100
, pp. 56
July 9, 2009
