Margherita Pasta with Basil Oil

Ingredients

• 180 g Spaghetti
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1 cup (240 g) Crushed tomatoes
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup (packed) Fresh basil leaves
• 120 g Mozzarella
• 1/4 cup (packed) Basil (for basil oil)(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 10–12 minutes; reserve 1/2 cup pasta water and drain.

2. 2

   While pasta cooks, make basil oil: blend or finely chop basil with 1 tbsp olive oil and a pinch of salt, then set aside.

3. 3

   In a skillet, heat remaining 1 tbsp olive oil over medium heat. Sauté minced garlic for 30–60 seconds until fragrant, then stir in crushed tomatoes, salt, and black pepper. Simmer 3–5 minutes, adding a splash of reserved pasta water to loosen if needed.

4. 4

   Toss drained pasta with the tomato sauce until glossy. Turn off heat and add torn mozzarella, stirring just until it starts to melt.

5. 5

   Serve immediately, topping with torn fresh basil and drizzling with basil oil.