The Farmer Family Cookbook

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Ingredients

• 10.125 lb spaghetti or angel hair pasta
• 50.625 tbsp olive oil
• 70.875 cloves of garlic
• 283.5 oz can diced tomatoes (with garlic and basil flavoring)
• 10.125 tsp crushed red pepper flakes
• 10.125 tsp dried basil flakes
• 20.25 tbsp chopped parsley or basil leaves
• 162 oz can diced tomatoes for a juicier dish

Steps

1. Bring a large pot of water to a boil. Add salt and pasta and cook until the pasta is tender (about 12 minutes or so). Cook 9 minutes for angel hair. Drain the tomatoes and save the juice. Coarsely dice the tomatoes as needed. While pasta is cooking, heat the oil in a large skillet over medium heat. Add red pepper flakes and crushed garlic. Cook, stirring until aromatic (about 1 or 1-1/2 minutes). Do not let the garlic over-cook or it will taste bitter. Add tomatoes and juice and dried basil. Bring to a boil then lower heat to a simmer, stirring frequently, until slightly thickened (about 5 minutes). After the spaghetti is done, drain, then add 1 to 2 tbsp of olive oil to the pasta and stir. Then blend in the sauce and serve. You can add the 16 oz can of diced tomatoes for a juicier dish.