Spaghetti With Quick Garlic Tomato Sauce
|Olive oil||2 Tablespoon|
|Sliced garlic||3 Clove (15 gm), thinly sliced, then coarsely chopped|
|Red pepper flakes||1⁄4 Teaspoon|
|Canned plum tomatoes||28 Ounce, chopped (1 Can)|
|Granulated sugar||1 Pinch|
|Chopped fresh basil/Chopped fresh chives||2 Tablespoon|
1. In a large saucepan, heat oil over medium heat; stir in garlic and red pepper flakes. Reduce heat to low; cook, stirring, for 1 minute or until garlic is light golden. (Do not let garlic brown or sauce will be bitter.) Add tomatoes; season with salt, pepper and sugar to taste. Bring to a boil, reduce heat and simmer, partially covered, stirring occasionally, for 15 minutes.
2. Cook pasta in a large pot of boiling salted water until tender but firm. Drain well; return to pot. Add tomato sauce, grated cheese and basil; toss well. Adjust seasoning with salt and pepper.