Pasta Pascal

Ingredients

• Pepper

  Spices, black

  ⅜ dash or 0.04g

• Garlic

  Raw

  1 ½ cloves, minced or 5g

• Olive oil

  Salad or cooking

  1 ⅞ tbsp or 25g

• Basil

  Spices, dried

  ³⁄₁₆ tsp, ground or 0.3g

• Spaghetti

  Dry pasta, enriched

  6 oz or 170g

• Tomatoes

  Red, ripe, raw, year round average

  1 ½ medium whole or 185g

• Oregano

  Spices, dried

  ³⁄₁₆ tsp, ground or 0.3g

• Onions

  Raw

  ⅜ medium or 41g

• Salt

  Table

  ⅜ dash or 0.1g

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.