Spaghetti Noodles with Fresh Tomato-Basil Sauce

Name: Spaghetti Noodles with Fresh Tomato-Basil Sauce
Yield: 8 servings
Ingredients: 1/2 tbsp (7 mL) olive oil; 4 garlic cloves, pressed; 2 pkg (10.5 oz/595 g each) grape or cherry tomatoes; 1 carton (32 oz) unsalted chicken stock or vegetable stock (4 cups/1 L); 1 lb (450 g) uncooked spaghetti, broken in half; 3/4 oz (20 g) fresh basil leaves, snipped; 1/2 tsp (2 mL) each salt and black pepper

Ingredients

1/2 tbsp (7 mL) olive oil
4 garlic cloves, pressed
2 pkg (10.5 oz/595 g each) grape or cherry tomatoes
1 carton (32 oz) unsalted chicken stock or vegetable stock (4 cups/1 L)
1 lb (450 g) uncooked spaghetti, broken in half
3/4 oz (20 g) fresh basil leaves, snipped
1/2 tsp (2 mL) each salt and black pepper

Directions

Heat oil in All-Purpose Pot over medium heat 1-3 min or until shimmering. Add pressed garlic; cook until fragrant, about 30 sec.
Add tomatoes and chicken stock. Cover; bring to a boil over high heat.
Stir in spaghetti. Cook, covered, 10-12 min or until pasta is tender and tomatoes have burst, stirring occasionally. Gently squeeze any whole tomatoes with Chef’s Tongs.
Stir in basil, salt and pepper.