1 can (28 oz each) Hunt’s® San Marzano Style Garlic, Olive Oil & Basil Tomatoes
3 tablespoons olive oil
3 cloves garlic, finely chopped
12 ounces bucatini or spaghetti
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons chopped fresh basil
additional Parmesan, for serving
|% Daily Value|
|Total Fat||18 g||28%|
|Saturated Fat||6 g||31%|
|Dietary Fiber||6 g||25%|
|Vitamin C||1 mg||1%|
|Vitamin A||291 iu||6%|
Bring a large pot of salted water to a boil. Pour tomatoes into a medium bowl and crush with your hands or pour into food processor and pulse until smooth; set aside.
Heat olive oil in 12-inch skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in crushed tomatoes. Bring to a boil and cook until slightly thickened, 8 to 10 minutes.
Meanwhile, cook pasta in boiling water until very al dente, about 2 minutes less than the time recommended on the package. Pasta will finish cooking in the sauce. Reserve 1/2 cup pasta water. Drain pasta.
Stir Parmesan cheese and butter into sauce. Add pasta and toss to coat. Cook until sauce clings to pasta, adjusting consistency with reserved pasta water as needed. Stir in basil and serve with additional Parmesan, if desired.
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