5 tbsp extra-virgin olive oil.
450 g/1 lb dried spaghetti
1 onion, chopped finely large handful fresh basil leaves,
800 g/1 lb 12 oz canned shredded chopped tomatoes.
4 garlic cloves, quartered freshly grated Parmesan, to serve salt and pepper.
Heat the oil in a large saucepan over a medium heat. Add the onion and fry gently for 5 minutes until soft. Add the tomatoes and garlic. Bring to the boil, then simmer over a medium-low heat for 25-30 minutes until the oil separates from the tomato.
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Season with salt and pepper.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.
Pour the sauce over the pasta. Add the basil and toss well to mix. Serve with Parmesan.