Pasta
3 quarts water
2Tablespoons salt
8 oz. spaghetti
Bring water to boil. Add salt. Add spaghetti and cook 10-12 minutes, stirring occasionally.
Sauce
4 Tablespoons extra virgin olive oil
28 oz. can plum tomatoes or 24 average size fresh plum tomatoes, peeled
3 cloves garlic, thinly sliced or minced
1/8 to ¼ teaspoon hot red pepper flakes
¼ teaspoon salt
12 to 15 large, fresh basil leaves
Run tomatoes through food processor until the consistency you like for sauce.
In a large sauté pan, heat olive oil over medium high heat.
Cook sliced or minced garlic in oil for 30 seconds.
Add pepper flakes, salt.
Stir in tomatoes.
Raise heat to high and cook 5-6 minutes.
Add torn basil leaves into cooked salt.
Add drained pasta into sauté pan.
Garlic Bread
1 stick unsalted butter
1 teaspoon minced garlic
Fresh chopped parsley
French bread, cut lengthwise down one side
¼ teaspoon salt
Heat oven to 350 degrees.
Melt butter. Stir in garlic, parsley and salt. Open bread. Brush butter mixture on bread. Close bread.
Bake on cookie sheet for 5-7 minutes until crisp and lightly brown.
