One-Pot Spaghetti with Fresh Tomato Sauce

Ingredients

• Spaghetti

  Dry, unenriched

  12 oz or 340g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Basil

  Fresh

  12 leaf, whole or 6g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

Directions

1. Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, red pepper flakes and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water, and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes.
2. Stir in the Parmesan (the sauce will thicken more), and season with additional salt if needed. Garnish spaghetti with more Parmesan and torn basil leaves. Enjoy!