Ingredients
- 2 tablespoon extra-virgin olive oil
- 6 cloves garlic, peeled and thinly sliced
- 2 1/2 pounds vine-ripened tomatoes (about 6), peeled, seeded and chopped (see Tip)
- Salt & freshly ground pepper to taste
- 1/2 cup fresh basil leaves, slivered
- 1 pound whole-wheat spaghetti, or linguine
- 1/2 cup freshly grated Parmesan cheese
Cooking Directions
Step 1
Heat oil in a large skillet over medium heat; add garlic and cook, stirring, until tender, about 2 minutes. Add tomatoes and season with salt and pepper. Mash the tomatoes with a potato masher or wooden spoon and simmer until the sauce has thickened, 15 to 20 minutes. Stir in basil. Taste and adjust seasonings.
Step 2
Meanwhile, cook spaghetti or linguine in a large pot of boiling salted water until al dente, 6 to 8 minutes. Drain and transfer to a large, warmed serving bowl. Toss with the tomato sauce and serve at once, passing the cheese at the table.
Nutrition Info
- Serving: Per serving
- Calories: 373
- Carbohydrates: 66g
- Fat: 8g
- Protein: 16g
- Dietary Fiber: 12g
- Saturated Fat: 2g
- Monounsaturated Fat: 4g
- Cholesterol: 6mg
- Potassium: 647mg
- Sodium: 167mg
- Exchanges: 3 1/2 starch, 2 vegetable, 1 1/2 fat
- Carbohydrate Servings: 3 1/2