PASTA AL POMODORO

Ingredients

• 12 ounces of  Spaghetti (or pasta of your choice)
• 2 teaspoons of salt 
• 1 jar of Masseria Mirogallo Tomato and Basil sauce
• Parmigiano Reggiano, grated
•  Italian extra virgin olive oil
• 1 leaf of fresh basil to garnish

 Preparation

1. Bring a large pot of water to boil. Add  salt once it starts to boil.
2. Add pasta and cook until “al dente” (see package for details). While the pasta is cooking remove a cup of the pasta cooking water and set aside to be used later.
3. Drain pasta in a colander and transfer pasta back to the empty cooking pot.
4. Add Masseria Mirogallo Tomato and Basil sauce to the pasta and stir well. Turn heat on low while you are stirring everything together. Add a little of the pasta water, if needed, to loosen the sauce.
5. Taste. Add more salt, if desired.
6. Plate the pasta, drizzle some of the Italian extra virgin olive oil on top, and garnish with Parmigiano Reggiano to your liking and a fresh leaf of basil.
7. Serve immediately.    Buon Appetito!