Spaghetti Elsa

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• salt
• 1 lb spaghetti, dried
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon black pepper
• 1/3 cup chicken stock or 1/3 cup wine
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) can crushed tomatoes
• 1 teaspoon sugar (optional but good if using tart tomatoes)
• salt
• 1/4 cup fresh basil, chopped and loosely packed
• 1 -2 tablespoon butter, cut into small pieces
• 1 cup grated parmesan cheese or 1 cup asiago cheese
• additional fresh ground pepper (optional garnish)

Recipe

• 1 bring a large pot of water to a boil. add salt to the water and pasta. cook to al dente.
• 2 heat a medium sauce pot over medium-low heat. add olive oil, garlic and black pepper; cook 5 minutes, garlic will be soft and light golden. add stock or wine and stir 30 seconds. next, add tomatoes and sugar; combine. season the sauce with salt, to taste, then stir in basil and reduce heat to low.
• 3 when pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot pot. add butter to spaghetti and toss to melt and coat. add half the red sauce then work in about 1/4 cup cheese at a time as you toss to combine until all cheese is used.
• 4 to serve, using tongs or a meat fork, swirl the pasta into buttery, cheesy mounds onto each plate. top each portion with spoonfuls of remaining sauce. top with a few turns of fresh ground pepper.