Spaghetti al Pomodoro

This is a simple and delicious spaghetti recipe from Saveur Cooks: Authentic Italian. It makes 4 servings

• 2 Tbsp extra-virgin olive oil
• 2 cloves of garlic, minced
• 1 28 oz can peeled whole San Marzano tomatoes (I've found similar tomatoes at Trader Joes and at some supermarkets)
• Salt
• Freshly ground black pepper
• Fresh basil leaves
• 1 lb spaghetti
• Freshly grated parmigiano-reggiano.

Heat oil in a large skillet over medium heat. Add garlic and saute, stirring frequently, until golden, about 3 minutes. Add tomatoes, along with the juice from the can. Season to taste with salt and pepper. Increase heat to high, bring sauce to a boil, and cook until liquid has reduced slightly, about 5 minutes. Reduce heat to medium-low and simmer, stirring occasionally for about 30 minutes. Add basil leaves and cook for 15 minutes more.

Meanwhile, cook spaghetti in a large pot of boiling salted water until al dente, 10-12 minutes. Drain in a colander, add pasta to sauce, and stir well. Serve with parmigiano.

430 calories, 10.1 g fat (1.6 saturated), 2.4 g fiber