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Spaghetti with Summer Tomato Sauce

Scott Phillips

Servings: 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

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 520
  • Carbohydrates (g): 40
  • Fiber (g): 12
  • Protein (g): 11


  • 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.


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