Classic Spaghetti Pomodoro

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the dry spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.

2. 2

   While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic (minced) and sauté for 1-2 minutes until fragrant, but not browned.

3. 3

   Add the canned crushed tomatoes to the skillet. Season with salt and black pepper. Stir well and let the sauce simmer for 15-20 minutes, stirring occasionally, until slightly thickened.

4. 4

   Tear the fresh basil leaves and add most of them to the sauce, reserving a few for garnish. Stir to combine.

5. 5

   Add the drained spaghetti to the skillet with the sauce. Toss well to coat the pasta, adding a splash of reserved pasta water if needed to loosen the sauce.

6. 6

   Serve the spaghetti pomodoro hot, garnished with the remaining fresh basil leaves. Enjoy!