Quick Pantry Pasta with Tomato and Basil

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1. Mark step 1 done
   1

   Bring the water (4l) to a rolling boil in a large pot. Stir in half of the salt and the dry spaghetti (400g). Cook for 10 minutes. Reserve 100 ml of the starchy pasta water (4l), then drain the pasta.

2. Mark step 2 done
   2

   While the pasta cooks, heat the extra virgin olive oil (45ml) in a large skillet over medium heat. Add the sliced garlic (4) and sauté for 2 minutes but not browned.

3. Mark step 3 done
   3

   Pour the crushed tomatoes (800g) into the skillet. Bring to a gentle simmer and cook for 10 minutes. Stir in the remaining salt and the black pepper (2.5ml).

4. Mark step 4 done
   4

   Add the drained pasta and the reserved pasta water (4l) to the tomato sauce. Toss continuously over low heat for 2 minutes until the sauce evenly coats the noodles.

5. Mark step 5 done
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   Remove the skillet from the heat. Stir in the torn fresh basil and the grated vegetarian hard cheese (50g). Serve immediately. Store any leftovers in shallow containers in the refrigerator within 2 hours, where they will keep for up to 3 days.

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