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Spaghetti Noodles with Fresh Tomato-Basil Sauce

For variety, stir in any of the following in Step 4. • Fresh baby spinach • Diced cooked chicken, Italian sausage or cannellini beans.

Ingredients

    • 1/2 tbsp (7 mL) olive oil
    • 4 garlic cloves, pressed
    • 2 pkg (10.5 oz/595 g each) grape or cherry tomatoes
    • 1 carton (32 oz) unsalted chicken stock or vegetable stock (4 cups/1 L)
    • 1 lb (450 g) uncooked spaghetti, broken in half
    • 3/4 oz (20 g) fresh basil leaves, snipped
    • 1/2 tsp (2 mL) each salt and black pepper

Directions

  1. Heat oil in All-Purpose Pot over medium heat 1-3 min or until shimmering. Add pressed garlic; cook until fragrant, about 30 sec.
  2. Add tomatoes and chicken stock. Cover; bring to a boil over high heat.
  3. Stir in spaghetti. Cook, covered, 10-12 min or until pasta is tender and tomatoes have burst, stirring occasionally. Gently squeeze any whole tomatoes with Chef’s Tongs.
  4. Stir in basil, salt and pepper.