Visconti Pasta With Yellow Tomatoes & Garlic - cooking recipe

Ingredients

2 (14 ounce) cans visconti yellow tomatoes
1 lb spaghetti
3 large garlic cloves, minced
3 tablespoons olive oil
fresh basil
1 pinch red pepper flakes
salt

Preparation

Heat the olive oil on medium-low in a heavy bottomed skillet. Gently saute the garlic and red pepper flakes until the garlic is fragrant and slightly golden. Add the tomatoes and their juices to the pan and without raising the heat above medium-low, simmer for 30-40 minutes. Stir and crush them gradually with a fork or wooden spoon so they melt into the sauce.
Cook the pasta in salted water until not quite al dente, about one minute less than the package directions. Reserve some of the pasta water. Drain the pasta, then immediately toss in with the tomatoes and basil. If the tomatoes are too dry, add some of the reserved cooking water. Serve immediately.