• In a large sauté pan, heat canola oil over medium. Add garlic and sauté 3 minutes, until soft and golden. Add 2 cups water, tomatoes, tomato sauce and garlic puree; cook 30 minutes. Season with salt and pepper.

  • Meanwhile, cook spaghetti according to package directions for al dente and drain.

  • Add spaghetti to pan and continue to cook 3 to 5 minutes, tossing occasionally, until sauce clings to pasta. Drizzle with olive oil, add basil and toss to incorporate. Transfer to a large serving bowl and sprinkle with pecorino and feta, if using. Serve warm.


Recipe courtesy of Live to Eat by Michael Psilakis.

Nutrition Facts

450 calories; 31 g total fat; 790 mg sodium. 43 g carbohydrates; 8 g protein;