A simple and comforting dish combining freshly cooked spaghetti served atop toasted bread slices, perfect for a quick and satisfying meal.
200 grams dried spaghetti
4 slices of rustic bread
2 tablespoons olive oil
2 cloves garlic, minced
1 cup canned crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt, to taste
Black pepper, to taste
1/4 cup grated Parmesan cheese
Fresh basil leaves, for garnish
Bring a large pot of salted water to a boil. Add the dried spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the spaghetti cooks, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the crushed tomatoes, dried oregano, and dried basil to the saucepan. Stir well and let the sauce simmer for 8 minutes. Season with salt and black pepper to taste.
Preheat a grill pan or skillet over medium heat. Brush both sides of the bread slices with the remaining 1 tablespoon of olive oil.
Toast the bread slices in the pan until golden brown and crisp on both sides, about 2-3 minutes per side.
Add the cooked spaghetti to the tomato sauce and toss to coat evenly.
To serve, place one toasted bread slice on each plate. Spoon the sauced spaghetti generously over each slice.
Sprinkle grated Parmesan cheese on top and garnish with fresh basil leaves.
Serve immediately while warm.