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Perfect Spaghetti with Tomato Sauce

talsancheti's picture
This [tomato sauce] recipe's quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water's boiling, start the pasta, and saute the sauce at the same time.
  Salt 6 1⁄4 Teaspoon
  Baby pear tomatoes/Cherry or vine-ripened tomatoes 1 1⁄2 Pound (or one 28-ounce can Italian plum tomatoes)
  Thin spaghetti 8 Ounce (best quality)
  Extra virgin olive oil 4 Tablespoon
  Garlic 4 Clove (20 gm), cut into 1/8-inch-thick pieces
  Crushed pepper flakes 1⁄4 Teaspoon
  Fresh basil leaves/Parsley leaves 1⁄4 Cup (4 tbs), loosely packed and torn

In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small X; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
Place a 12-inch saute pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in saute pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4.5 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 389 Calories from Fat 149

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 1.1 g5.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3360.1 mg140%

Total Carbohydrates 50 g16.6%

Dietary Fiber 3.8 g15.1%

Sugars 6.6 g

Protein 8 g16.1%

Vitamin A 16.8% Vitamin C 33.4%

Calcium 4.4% Iron 0.88%

*Based on a 2000 Calorie diet


Taryn's picture
Thumper's picture
Perfect Spaghetti With Tomato Sauce Recipe