Spaghetti with Tomato, Basil, and Parmigiano

1. Bring a large pot of water to a boil. Cook pasta according to directions, drain, and set aside.

2. Meanwhile, in a medium skillet, heat 2.5 tablespoons of the olive oil. Sauté the garlic until it turns golden, about 3 minutes.

2. Add tomatoes and 1 cup of water to the skillet with garlic and bring to boil. Simmer for ﬁve minutes, season with salt and pepper, and discard the garlic.

3. Toss the pasta with the tomato sauce in the skillet. Stir in the remaining olive oil, the fresh basil, and Parmigiano before serving. Season with salt and pepper to taste.

Banner Image:

spaghetti_tomato_basil_parmigiano_Barilla.jpg

Grain:

Wheat [1]

Ingredients:

1 (16-ounce) box spaghetti, preferably whole grain

5 tablespoons extra-virgin olive oil, divided

1 garlic clove, gently pressed

1 (28-ounce) can peeled, crushed tomatoes

6 basil leaves, julienned

½ cup grated Parmigiano-Reggiano cheese

Sea salt and pepper, to taste

Active time:

15 minutes

Yield:

8 servings

Nutrition:

Calories: 330, Total Fat: 12g, Saturated Fat: 2g, Sodium: 280mg, Carbohydrate: 50g, Fiber: 7g, Total Sugar: 6g, Protein: 11g

Author:

Recipe and photo courtesy Barilla [2]

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Affordable

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Vegetarian

Rating:

Description:

Let the ﬂavor of tomatoes shine in this pasta recipe. With fresh basil, garlicky tomato sauce, and Parmigiano-Reggiano cheese, it’s sure to please a crowd!

Serving Size:

1/8 recipe