Tomato Basil Pasta

Instructions

1. Step 1

   Bring the water to a boil in a large pot over high heat, then add 2 tsp (12 gr) of the salt.

   Ingredients used: 12.0 gr Fine Salt, 3000.0 ml Water

   Cookware: large pot

2. Step 2

   Add the spaghetti and cook, stirring occasionally, until al dente.

   Timer: 9 min (fixed)

   Ingredients used: 400.0 gr Spaghetti

   Cookware: large pot, wooden spoon

3. Step 3

   Meanwhile, warm the olive oil in a large skillet over medium heat. Add the garlic and stir until fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the tomatoes, the remaining ½ tsp (3 gr) salt, and the black pepper. Cook over medium heat until the tomatoes begin releasing their juices and the sauce bubbles.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 3.0 gr Fine Salt, 800.0 gr Tomato

   Cookware: large skillet, wooden spoon

5. Step 5

   Reduce to low heat and simmer the sauce until the tomatoes soften and the sauce thickens slightly.

   Timer: 12 min (fixed)

   Cookware: large skillet, wooden spoon

6. Step 6

   Reserve up to 120 ml of the pasta cooking water, then drain the spaghetti in a colander.

   Cookware: colander, large pot

7. Step 7

   Transfer the drained spaghetti to the tomato sauce and toss over low heat until evenly coated. Add reserved cooking water a little at a time only if the sauce needs loosening.

   Timer: 2 min (fixed)

   Cookware: kitchen tongs, large skillet

8. Step 8

   Remove the skillet from the heat. Add the basil and Parmesan, then toss until combined and serve.

   Ingredients used: 20.0 gr Fresh Basil, 50.0 gr Parmesan Cheese

   Cookware: kitchen tongs, large skillet