Everyday tomato pasta

Bring 1200 ml water to a boil, add 2 g salt and 100 g dry spaghetti. Cook roughly 8–11 minutes as directed on package until the white hard core disappears and pasta is tender.

Mince 5 g garlic. Meanwhile gently heat garlic in 15 ml oil over low heat for 1–2 minutes, just until fragrant, without browning or burning.

Add 160 g prepared tomato sauce and gently simmer 4–5 minutes over medium-low heat until heated through, stirring. Add pasta water about 20 ml at a time if too thick.

Drain spaghetti, toss with the warm sauce for one minute and plate one serving. Check packaged sauce for possible milk or soy ingredients.