Tomato Spaghetti – Geedel

Tomato Spaghetti


8 oz (about 227 g) spaghetti

3 tomatoes, peeled and seeded

3 tbsp olive oil

2 cloves garlic, minced

1/4 tsp red pepper flakes, chopped

1/2 tsp salt

1/4 tsp black pepper

1/4 cup basil leaves, chopped

Parmesan cheese, grated (to taste)



Cook the spaghetti according to package directions, then drain and set aside.

Heat the olive oil in a pan and sauté the minced garlic and chopped red pepper flakes for about 1 minute.

Add the peeled and seeded tomatoes, crush them with a wooden spoon, and season with salt and black pepper. Cook for about 10 minutes, or until the tomatoes are soft.

Add the cooked spaghetti to the tomato sauce and mix well. If the sauce is too dry, add some of the reserved pasta water.

Serve the spaghetti topped with chopped basil leaves and grated Parmesan cheese.

Note: You can adjust the amount of salt and black pepper to your taste.

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