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
Total Fat: 12g
Saturated Fat: 2g
Total Sugar: 6g