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Spaghetti with Summer Tomato Sauce

by Domenica Marchetti

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

To learn more, read the article:
Cook Once, Eat Twice: Fresh Tomato Sauce

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spaghettini kosher salt basil more more

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