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Pasta Pomodoro

Yield Makes 4 servings

Ingredients

  • 1 pound dried pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced
  • 1 28-ounce can whole peeled tomatoes, including liquid
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar
  • 12 fresh basil leaves, torn

Nutrition Information

  • calories 478
  • caloriesfromfat 11 %
  • fat 6 g
  • satfat 0 g
  • cholesterol 0 mg
  • sodium 520 mg
  • carbohydrate 92 g
  • fiber 6 g
  • sugars 8 g
  • protein 16 g

How to Make It

  1. Cook the pasta according to the package directions.

    Heat the oil in a large saucepan over medium heat. Add the garlic and cook until light brown, about 1 minute. Add the tomatoes and their juices, salt, pepper, and sugar. Bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes. Stir in the basil. Toss with the cooked pasta.