One-Pot Spaghetti with Fresh Tomato Sauce

Ingredients

• Spaghetti

  Dry pasta, enriched

  12 oz or 340g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Basil

  Fresh

  12 leaf, whole or 6g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Water

  Plain, clean water

  4 cup or 947g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

Directions

1. In a high-sided medium skillet, combine the spaghetti, olive oil, tomato paste, garlic, chopped tomatoes, basil, red pepper flakes, and a pinch of salt.
2. Pour in the water and bring to a boil over medium-high heat. Cook, stirring frequently to prevent sticking, until the spaghetti is al dente and the liquid reduces into a light sauce, 9 to 12 minutes. Add a splash more water if the pan looks dry before the pasta is tender.
3. Remove from heat and stir in the Parmesan until melted and the sauce lightly coats the pasta. Taste and adjust salt and heat as needed. Serve immediately.