Squeeze the garlic out of its skin and add to the nuts, along with the roasted tomatoes, basil ... if desired. Add the pasta and cook according to the directions on the package, until al dente.

Use a large spider or tongs to transfer pasta into warm tomatoes. Add about ¼ cup pasta water to pan and toss well to coat. Add salt and ½ cup basil, then season generously with pepper.

Then add the beans, tomatoes and torn-up basil, and toss just for a minute to warm the veg through. Cook the pasta in salted boiling water until al dente. Drain and mix with the tomatoes and beans.

Add spaghetti, stir well and cook until al dente ... Stir in red pepper flakes, tomatoes and their juices, 1 teaspoon salt and ½ teaspoon pepper. Simmer, stirring occasionally, until juices ...

Cook for 25 minutes over medium to medium-high heat, until the tomatoes form a semi-chunky sauce. Meanwhile, bring a pot of salted water to a boil and add the spaghetti. When it is three-quarters ...

Combine the baby spinach, parsley, pistachios, oregano ... Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.