Pasta Pascal

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Mince the garlic cloves. Coarsely chop the onions and tomatoes.
2. In a medium skillet over medium-high heat, sauté the garlic in olive oil for 1 to 2 minutes. Add the onion and cook for an additional 2 minutes. Stir in the tomatoes, oregano, basil, salt, and pepper. Reduce the heat to medium-low and let simmer.
3. Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook for 3 to 5 minutes or until al dente. Drain the pasta.
4. Toss the hot pasta with the tomato mixture and serve immediately.