Pasta Pascal

Ingredients

• Black pepper

  ground

  ⅛ dash or 0.01g

• Garlic

  raw

  ½ cloves, minced or 2g

• Olive oil

  ⅝ tbsp or 8g

• Basil

  dried

  ¹⁄₁₆ tsp, ground or 0.09g

• Spaghetti

  dry, enriched

  2 oz or 57g

• Tomatoes

  red, raw

  ½ medium whole or 62g

• Oregano

  dried

  ¹⁄₁₆ tsp, ground or 0.1g

• Onion

  raw

  ⅛ medium or 14g

• Salt

  table

  ⅛ dash or 0.05g

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.