20 Minutes Pasta with Canned and Natural Tomato Sauce

Everybody loves to eat especially if it’s palatable. One of the best love dishes is pasta. We usually cooked our sauce straight from the can. Why not try both, can crushed tomatoes and fresh diced tomatoes. It’s a fresher tasting way homemade sauce. I got this recipe from my brother’s recipe book. I would like to share with you a recipe that I’d already tried. For me it tastes good, fresh and more nutritious. It’s already a complete meal. Enjoy cooking!

3 tbsp. extra virgin olive oil
3 garlic cloves, minced
¼ tsp. red pepper flakes (optional)
1 can crushed tomatoes or you can use available spaghetti sauce
4 big tomatoes, diced
1 pound fettuccine or any variety of pasta would do
Salt and ground black pepper
3 tbsp. minced fresh basil or McCormick basil leaves
¼ tsp. of sugar to taste
Parmesan cheese, grated

Procedures:

1. Boil water for pasta: Bring 4 quarts of water to boil in large pot.
2. Put extra virgin olive oil, when its already hot, sauté garlic, pepper flakes over medium heat, stirring often until fragrant.
3. Simmer tomatoes: stir canned and fresh tomatoes. Simmer until slightly thickened.
4. Cook and drain pasta. Add pasta and 1 tsp of salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return pasta to pot.
5. Toss pasta with sauce: Remove sauce from heat, stir in basil sugar, and season with salt and pepper to taste. Stir sauce into pasta and add reserve pasta cooking water as needed to loosen sauce. Put grated parmesan cheese on top. Serve immediately.

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