Cooking Light, March 2008
This was sooo good, we made it again yesterday for dinner. I used two cans of tomatoes and drained both, which I wouldn’t do next time. Drain 1 can so there’s juice for the pasta to soak up. Or you could add a bit of the pasta water to the pan.
Measuring cups and spoons
Mini Cuisinart (for the garlic)
Saucepan for the pasta
Large nonstick skillet