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Active time
15 minutes
Total time
25 minutes
8 servings
Serving Size
1/8 recipe

1 (16-ounce) box spaghetti, preferably whole grain

5 tablespoons extra-virgin olive oil, divided

1 garlic clove, gently pressed

1 (28-ounce) can peeled, crushed tomatoes

6 basil leaves, julienned

½ cup grated Parmigiano-Reggiano cheese

Sea salt and pepper, to taste


1. Bring a large pot of water to a boil. Cook pasta according to directions, drain, and set aside.

2. Meanwhile, in a medium skillet, heat 2.5 tablespoons of the olive oil. Sauté the garlic until it turns golden, about 3 minutes.

2. Add tomatoes and 1 cup of water to the skillet with garlic and bring to boil. Simmer for five minutes, season with salt and pepper, and discard the garlic. 

3.  Toss the pasta with the tomato sauce in the skillet. Stir in the remaining olive oil, the fresh basil, and Parmigiano before serving. Season with salt and pepper to taste. 

Recipe and photo courtesy Barilla


Calories: 330
Total Fat: 12g
Saturated Fat: 2g
Sodium: 280mg
Carbohydrate: 50g
Fiber: 7g
Total Sugar: 6g
Protein: 11g

Yield: 8 servings

Serving Size: 1/8 recipe

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