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Spaghetti with Toasty Garlic Tomato Sauce

Photo: Iain Bagwell; Styling: Paige Hicks
Total time 19 mins
Yield Serves 2 (serving size: 1 cup)
Garlic, cooked until lightly brown but not burnt, adds a gorgeous dimension to the flavor. Very thinly sliced tomatoes are key. Use a sharp, thin serrated knife; it only takes 5 minutes. If tomatoes taste too acidic, add 1/8 teaspoon sugar.

Ingredients

  • 4 ounces uncooked spaghetti
  • 2 cups grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, thinly sliced
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons thinly sliced fresh basil
  • 3/8 teaspoon kosher salt
  • 2 tablespoons grated fresh pecorino Romano cheese

Nutrition Information

  • calories 388
  • fat 16.7 g
  • satfat 3.8 g
  • monofat 10 g
  • polyfat 1.8 g
  • protein 10 g
  • carbohydrate 49 g
  • fiber 4 g
  • cholesterol 8 mg
  • iron 2 mg
  • sodium 510 mg
  • calcium 107 mg

How to Make It

  1. Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.

  2. Cut each tomato crosswise into 8 to 10 thin slices. Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute, stirring constantly. Add tomatoes and pepper; increase heat to medium-high. Cook 2 minutes or until tomatoes slightly soften, stirring occasionally. Stir in pasta, reserved 1/4 cup cooking liquid, basil, and salt. Sprinkle with cheese.