My Recipe Box

Spaghetti with Summer Tomato Sauce

RATE IT

Serves four.

Serve fresh tomato sauce over pasta the first night you make it and still have plenty left for three more great weeknight meals.

  • 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

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More