Ingredients:

  • 1½ lb Roma tomatoes, diced small
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz spaghetti
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp unsalted butter

Instructions:

  1. Set a heavy-bottomed skillet over medium heat and add 3 tbsp extra virgin olive oil. Once shimmering, add 4 cloves minced garlic and 1/2 tsp red pepper flakes; sauté for 30 to 60 seconds until the garlic is pale gold and fragrant.
  2. Stir in 1½ lb diced Roma tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup vegetable broth. Increase heat to medium-high and simmer for 8 to 12 minutes, stirring occasionally, until tomatoes soften and break down into a concentrated sauce.
  3. While the sauce reduces, bring a large pot of heavily salted water to a rolling boil. Add 12 oz spaghetti and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
  4. Add the drained pasta directly into the skillet with the sauce. Stir in 1 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and 1/4 cup of the reserved pasta water. Toss vigorously over medium heat for 60 to 90 seconds until the sauce becomes a glossy glaze.
  5. Remove the skillet from heat and stir in 1/4 cup torn fresh basil leaves. Serve immediately.