Tomato Basil Garlic Pasta Sauce Recipe
Simple, easy and quick to make delicious meatless pasta.
Equipment
- Range Oven
- Skillet
- Sauce Pan
- Countertop Convection Oven
- Soup Pot
- Colander
- Chef Knife
- Wooden Spoon
- Measure Cup
- Tongs
- Serving Dish
- Tablespoon
Ingredients
- 10 oz Spaghetti
- 2 Tbsp Avocado Oil
- 6 cloves Garlic
- 1 cup Cherry Tomatoes rinse well
- 35-50 grams Fresh Basil Chiffonade (stack, roll and sliced thinly)
- 125 grams Italian Mozzarella diced, save the whey for cooking
- White Wine Optional
- Salt to taste
- Ground Black Pepper
- Olive oil extra virgin
Instructions
- Cook spaghetti al dente according to package direction.
- 10 oz Spaghetti
- While spaghetti is cooking, set a skillet or sauce pan over high heat.
- Add avocado oil and sauté mince garlic, followed quickly by cherry tomatoes.
- 1 cup Cherry Tomatoes
- Cook for about a minute then add whey – the liquid from the mozzarella.
- 125 grams Italian Mozzarella
- Using back of wooden spoon, gently squish each cherry tomatoes to release the juices.
- Add about ¼ cup water or white wine if you have some.
- Lower heat to medium and let cook for about a couple of minutes.
- Add the basil and mozzarella.
- 35-50 grams Fresh Basil
- Then add the cooked spaghetti.
- Toss and turn spaghetti using tongs or two wooden spoons to mix.
- Season with salt and ground black pepper.
- Salt,Ground Black Pepper
- Add some pasta water or plain water when needed to loosen consistency.
- Do a taste test and drizzle extra-virgin olive oil before serving.
- Olive oil
- Enjoy!