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) (assuming packaged noodles, not fresh)
• two cloves garlic, minced (I like to smash then mince but whatever)
• optional: one small shallot, minced
• one bunch of fresh basil, roughly chopped
• two ripe tomatoes, roughly chopped
• parmesan cheese
• salt
• optional: sauteed mushrooms (sautee separately and set aside)

Instructions

1. Bring a large pot of water to a boil. Salt to taste.
2. Add spaghetti to pot of water. Cook according to package directions, or by taste.
3. While spaghetti cooks, heat a large pan on medium/medium-low heat
4. Add oil to warm pan
5. Add garlic and optional shallots to warm pan. Let it gently simmer as the pan heats up, until aromatic, about a minute once it gets hot
6. Add chopped basil, combine with garlic, and simmer for a minute
7. Add chopped tomatoes. Toss occasionally.
8. Let tomatoes reduce until there's a mushy sauce. Check the spaghetti.
9. add mushrooms, if using
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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