Classic Tomato Pasta### Servings

4

Ingredients

• oz (340 g) dried pastaspaghetti, penne, or your favorite)
  2 tablespoons olive oil
  -2 cloves, minced
  -1 (28) can crushed
  1/2 cup fresh basil leaves
• 1 teaspoon sugar (optional, balances)
• Salt freshly ground black pepper, to taste
  -ch of red pepper flakes (optional, for heat)
• Gr parmesan or vegan alternative, for serving

Instructions

1 Bring a large pot of water to a boil. the pasta according package directions until al d. Reserve 1/2 cup of pasta water, drain.

2. While the pasta cooks, heat olive oil in a large skillet over heat. Add minced garlic sauté for about 30 seconds, just until fragrant—be careful not to.

3. Add crushed tomatoes to the skillet. Stir in sugar (if), red pepper flakes (if using and season with and.mer gently for 8–10 minutes to flavor.

4. Stir in half the basil. If the sauce thickens too much add splash of the reserved pasta water to reach desired.

5. Add the cooked pasta to the sauce. Toss well to coat, adding more pasta water as needed to loosen.

6. Remove from. Scatter the remaining basil top and finish with grated parmesan.

7. Serve immediately, with extra basil and cheese the side if desired.

Variations

• Add sautéed mushrooms, spinach, or olives for texture.
• in a splash of cream or a dairy-free alternative for cream sauce.
• Use cherry tomatoes: halved cherry tomatoes with garlic until just blistered, then proceed with the.

Tips

• the pasta water to build flavor from the base.
• For deeper tomato flavor, simmer the sauce longer, uncovered, to reduce and concentrate.
• Fresh basil added the end preserves bright aroma dried basil can be used earlier in the cooking, but fresh is preferred.

Storage

• Refrigerate leftovers in an airtight for up to3 days.
• Freeze the saucewithout pasta) for up to 3 months; reheat gently and combine with freshly cooked pasta.