Starter Recipe: Weeknight Tomato Pasta

A twenty-minute pantry pasta that shows every field a recipe on The Sunday Braise can carry.

This starter recipe exists so the cookbook has something to render on day one. Replace it, or copy its front matter for your own recipes — yield, times, ingredients groups and steps drive the scaler, the unit switch and the timings bar.

Prep

5 min

Cook

15 min

Total

20 min

Makes

2 servings

Difficulty

Easy

Cuisine

Italian

Ingredients

Pasta

• 200 g dried spaghetti
• 1 tbsp salt

  For the pasta water.

Sauce

• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 400 g canned whole tomatoes, crushed by hand
• ¼ cup fresh basil, torn

Equipment

• Large pot
• Wide skillet

Method

1. Boil

   Bring a large pot of water to the boil, salt it well, and cook the spaghetti one minute short of the packet time.

   10 min

2. Sauce

   Warm the oil in a wide skillet, soften the garlic without colouring it, add the tomatoes and simmer until glossy.

   8 min

3. Finish

   Drag the pasta into the sauce with a splash of its water, toss over high heat for a minute, and finish with basil.

   2 min

Cook's notes

• Swap the basil for parsley in winter; add chilli flakes with the garlic for heat.