Spaghetti with Summer Tomato Sauce

Spaghetti with Summer Tomato Sauce
Photo by Scott Phillips


  • 2 Tbs. chopped fresh basil leaves
  • 2-½ cups Fresh Tomato Sauce
  • 1 lb. dried spaghetti, or other pasta shape
  • Kosher salt
  • Freshly grated Parmigiano-Reggiano, for serving

Cook the pasta in boiling salted water according to package directions; drain. In a small saucepan, heat the tomato sauce over medium-low heat until just simmering. Off the heat, stir in the basil and salt to taste. Toss the pasta with the sauce and sprinkle with the Parmigiano.

View full recipe at Fine Cooking


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