Pasta with tomato sauce, Parmigiano Reggiano and basil

Pasta & Pizza
Written By ANNA Test Kitchen

Recipe ANNA Magazine, Photography Cory Aronec

There is nothing as special as placing a plate of delicious food on the table for people you love. Here, we use our best tomato sauce for an exceptional and easy pasta to become your go-to dish.

Ingredients

1 pound good pasta

1 ½ cups tomato sauce (get recipe)

¼ cup Parmigiano Reggiano cheese, grated

Basil leaves to garnish, optional

Preparation

Cook spaghetti in large pot of well-salted boiling water until firm but tender, about 8 minutes, until just before completely tender. Drain partially cooked pasta, reserving 1 cup pasta water.

Heat large skillet or dutch oven over medium heat, add tomato sauce and heat through. Add pasta and ½ cup reserved pasta water to tomato mixture and increase heat to medium-high. Cook 5 minutes or until pasta is firm but tender, tossing to combine. (Add additional pasta water if needed or discard remaining ½ cup).

To serve, divide pasta into bowls; drizzle with olive oil and generously sprinkle with Parmesan. Top with basil leaves. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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