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

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  1 ½ tomato or 93g

• 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 garlic cloves. Chop onions and tomatoes coarsely.
2. In a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes. Stir in onion and cook 2 minutes more. Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium-low and let simmer.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 to 5 minutes or until al dente; drain.
4. Toss hot pasta with tomato mixture. Serve.