Ingredients
1 large (28 oz) can plum tomatoes - diced - juices reserved
6 cloves garlic - coarsely chopped
4 Tbsp. extra virgin olive oil
zest of one lemon
juice of two lemons
10 large basil leaves
salt & freshly ground black pepper to taste
1 lb. thin spaghetti
Preparation
Cook spaghetti in boiling salted water until tender. Drain, sprinkle with 1 - 2 Tbsp. olive oil and set aside to cool.
In a medium saucepan, heat olive oil and chopped garlic over medium-low heat until garlic is fragrant and just tender, about 5 minutes. Add tomatoes and their juice and cook about 5 minutes more. Cool to room temperature. Stack basil leaves, roll tightly and slice into thin ribbons.
In a large bowl, mix spaghetti, tomatoes, lemon juice, zest, basil and black pepper.
Serve at room temperature by itself or as a side dish for grilled fish, shrimp or chicken.
