Spaghetti with tomato and pesto (2)
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For 4 people: 350 g spaghetti-200 g of tomatoes with Basil-100 g pesto vegetable-2 cloves of garlic-1 tbsp oil-Salt
Put the oil and the garlic in a pan and cleaned and crushed and Brown. When it becomes Golden, pour into the casserole tomato sauce and let it simmer over low heat.
Meanwhile, Cook al dente spaghetti in salted water, drain and pour into the bowl and toss with tomato sauce to which you will add the pesto.
Mix thoroughly and serve, sprinkling dishes with nutritional yeast flakes.