Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 4-6 servings
1 lb. spaghetti, bronze cut
1 28 oz. can crushed San Marzano tomatoes
6 garlic cloves, minced
2 tbsp. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. sugar
3/4 cup heavy cream
1/3 cup Parmigiano Reggiano, finely grated
1/3 cup basil chiffonade
Add the olive oil to a heavy-bottomed pot over low heat and sauté garlic for 1-2 minutes, until fragrant.
Add the crushed tomatoes, salt and sugar. Stir and let simmer over low heat for 20 minutes. Remove from heat and stir in the heavy cream.
While the sauce is simmering, bring a large pot of water to a boil and add plenty of salt. Cook spaghetti until it is al dente. Reserve 1/2 cup pasta water.
In a large sauté pan, add 2-3 cups of the sauce along with the spaghetti and 1/4 cup pasta water. Toss on high heat to combine. Add more sauce and pasta water as needed. Remove from heat and and add the basil and Parmigiano. Continue to toss until all ingredients are combined.
Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with more basil chiffonade and Parmigiano and serve!
Tip: It's easier to toss the pasta in batches, two servings at a time.