Spaghetti with Melted Tomato Sauce

http://www.eatingwell.com/recipes/spaghetti_with_melted_tomato_sauce.html

From EatingWell:  July/August 1995

There is nothing simpler nor more satisfying than a meal of pasta tossed with fresh tomato and basil sauce.

4 servings | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 cloves garlic, peeled and thinly sliced
• 2 1/2 pounds vine-ripened tomatoes (about 6), peeled, seeded and chopped (see Tip)
• Salt & freshly ground pepper to taste
• 1/2 cup fresh basil leaves, slivered
• 1 pound whole-wheat spaghetti, or linguine
• 1/2 cup freshly grated Parmesan cheese

Preparation

1. Heat oil in a large skillet over medium heat; add garlic and cook, stirring, until tender, about 2 minutes. Add tomatoes and season with salt and pepper. Mash the tomatoes with a potato masher or wooden spoon and simmer until the sauce has thickened, 15 to 20 minutes. Stir in basil. Taste and adjust seasonings.
2. Meanwhile, cook spaghetti or linguine in a large pot of boiling salted water until al dente, 6 to 8 minutes. Drain and transfer to a large, warmed serving bowl. Toss with the tomato sauce and serve at once, passing the cheese at the table.

Nutrition

Per serving : 373 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 6 mg Cholesterol; 66 g Carbohydrates; 16 g Protein; 12 g Fiber; 167 mg Sodium; 647 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 2 vegetable, 1 1/2 fat

Tips & Notes

• Tip: To quickly seed a tomato: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing each half.