Quick Pantry Pasta with Tomato and Basil

• 400g dry spaghetti
• 45ml extra virgin olive oil
• 4 cloves garlic (peeled and thinly sliced)
• 800g crushed tomatoes
• 1 bunch fresh basil (torn)
• 5ml salt
• 2.5ml black pepper
• 50g vegetarian hard cheese (grated)
• 4l water

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Bring the water to a rolling boil in a large pot. Stir in half of the salt and the dry spaghetti. Cook for 10 min. Reserve 100 ml of the starchy pasta water, then drain the pasta.

2. Mark step 2 done
   2

   While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 2 min but not browned.

3. Mark step 3 done
   3

   Pour the crushed tomatoes into the skillet. Bring to a gentle simmer and cook for 10 min. Stir in the remaining salt and the black pepper.

4. Mark step 4 done
   4

   Add the drained pasta and the reserved pasta water to the tomato sauce. Toss continuously over low heat for 2 min until the sauce evenly coats the noodles.

5. Mark step 5 done
   5

   Remove the skillet from the heat. Stir in the torn fresh basil and the grated vegetarian hard cheese. Serve immediately. Store any leftovers in shallow containers in the refrigerator within 120 min, where they will keep for up to 3 days.

Created with AI. Review the ingredients, quantities and steps before cooking.