4 c. Gemelli Pasta
4 cloves of garlic, minced
1 tsp basil, shredded fresh or dry
3 c. of fresh Marinara
1 TBsp Olive Oil
1/4 tsp salt
Mozzarella Cheese *optional
Set a pot of salted water to boil on high heat.
Meanwhile, in a medium sauce pan, quickly saute (1 min) the minced garlic and basil in Olive Oil over medium-low heat – taking care not to burn or brown the garlic, that will make it bitter. Add the Marinara to the garlic, oil and basil and lower the heat to low. Stir well and cook for 12 – 15 minutes.
Check your salted water — when you have a rolling boil, add the Gemelli, stir to prevent sticking and cook until al dente (about 15 mins).
Drain the cooked pasta,
For packing to-go, scoop about 1 c. of pasta per container and top with 3-4 TBsp of Marinara, a few shreds of cheese or fresh herbs.
For dining-in, plate pasta and sauce — serve with crusty Italian Bread, that you can make ahead of time (like, the Sunday before) and a quick Romaine, Carrot and Tomato salad.
AND p.s. – you just got 4 servings of Vegetables in one meal!