Spaghetti Pomodoro

Lunch or dinner, about once a week.

A generous serving for one person. Add more noodles, or double them, for another person. I usually estimate 2.5 oz of dry noodles per person.

Ingredients

• 2 tsp olive oil
• 2.5 oz spaghetti noodles (more if you're really hungry)
• two cloves garlic; minced (I like to smash then mince but whatever)
• one bunch of fresh basil, roughly chopped
• two ripe tomatoes; roughly chopped
• parmesan cheese
• salt

Instructions

1. Bring a large pot of water to a boil. Salt to taste.
2. Heat a large pan on low heat
3. Add spaghetti to pot of water. Cook according to package directions, or taste for doneness.
4. Add oil to warm pan
5. Add garlic to pan. Let it gently simmer until aromatic, about a minute
6. Increase pan heat to medium
7. Add chopped basil and simmer for a minute
8. Add chopped tomatoes. Toss occasionally.
9. Let tomatoes reduce until there's a mushy sauce.
10. After spaghetti is done cooking, do not drain spaghetti. Transfer spaghetti to pan with tongs or another device. Let some pasta water transfer into the pan as you transfer the noodles.
11. Let everything simmer for a minute or two.
12. Serve.

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