Spaghetti with Quick Tomato Sauce
This recipe is from my Williams Sonoma Bride & Groom cookbook. This lives up to it's name, it's quick. It's also light and fresh. Do we think it's the best ever? No. But it is still good. We very much love our own spaghetti sauce that we make, but when we don't have the time, this is a great replacement.
Spaghetti with Quick Tomato Sauce
3 T olive oil
1 T finely chopped garlic
2 T chopped fresh basil
1 T chopped fresh marjoram or parsley (sadly we didn't have fresh, but recommend it)
2 cups chopped canned tomatoes
Salt & pepper
Pinch of red chili flakes
1/2 lb whole wheat spaghetti
Leaves from 1 small bunch of arugula (rocket), coarsely chopped (we did not have this on hand)
2 T evoo
Fresh parmesan or romano cheese
Heat olive oil in a medium saute pan over medium-low heat. Add garlic, basil, and marjoram/parsley and saute gently for about 1 minute until fragrant. Add the tomatoes, stir well, and season with salt and pepper. Add chili flakes. Lower the heat and cook until the mixture has a nice sauce-like consistency and you like the way it tastes, 10-15 minutes.
Meanwhile, bring a large pot of water to a boil. Add the spaghetti and cook until al dente. Drain thoroughly, reserving a few tablespoons of the pasta cooking water.
Return the pasta to the pot, season with salt, and add the tomato sauce. Add the reserved pasta water as needed to loosen the sauce, and then add the arugula (if using). Mix well and drizzle with the evoo. Serve with freshly grated parmesan or romano cheese.
Bon Appetite!
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