1 large bunch fresh basil, washed, half of the leaves minced and half left whole
28 oz canned whole peeled tomato (795 g), 2 cans
pinch of salt, to taste
1 lb dried spathetti (455 g)
½ cup freshly grated parmigiano-reggiano cheese (55 g)
1 cup carrots (125 g), diced
Nutrition Info
Calories 637
Fat 12g
Carbs 103g
Fiber 9g
Sugar 8g
Protein 21g
How to Make It
1. Step
Dice the carrots, onion, and celery. Thinly slice half of the basil leaves. Set aside.
2. Step
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened but not brown.
3. Step
Add in the whole basil leaves, garlic, and tomatoes. Bring the sauce to a simmer, cover, and cook for 45 minutes, stirring occasionally and breaking apart the larger tomatoes as they cook.
4. Step
After 45 minutes, or when the vegetables are tender, remove the sauce from the heat and let rest for 15 minutes.
5. Step
While the sauce is simmering, fill another large pot with water and bring to a boil. Add salt, if desired. Cook the spaghetti until al dente. Drain and rinse the pasta with lukewarm water to prevent sticking.
6. Step
Taste the sauce and add salt, if desired. Serve pasta topped generously with sauce, grated Parmigiano-Reggiano cheese, and the reserved sliced basil leaves.
