Spaghetti with tomato sauce

Ingredients

• 90 gSpaghetti, dry weight
• 250 gTinned tomatoes
• 15 gOlive oil (1.5 tbsp)
• 20 gParmesan, grated
• Garlic, basil, salt, pepper, a pinch of sugar

How to make it

1. Soften the sliced garlic in the oil over low heat for two minutes, without browning it.
2. Add the tomatoes, crush them with the spoon, add salt and sugar, and simmer uncovered for 20 minutes until the sauce is thick.
3. Cook the spaghetti in salted water, a minute less than the packet says. Keep a cup of the cooking water.
4. Pasta into the sauce, a splash of the water, toss for a minute. Basil and Parmesan over the top.

One tip

The pasta water is the ingredient nobody writes down. The starch in it binds sauce and pasta together.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.