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Spaghetti with simple tomato sauce recipe

Spaghetti with simple tomato sauce recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

This simple and very easy to make tomato sauce will add a fresh and delicious flavour to your spaghetti.


London, England, UK

15 people made this

IngredientsServes: 2

  • olive oil for frying
  • 1/2 onion, finely chopped
  • 170g spaghetti
  • 200g chopped tomatoes (fresh or canned)
  • 1 to 2 cloves garlic, crushed
  • salt and black pepper to taste
  • sugar to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Heat some oil in a pan. Add the onion and cook till a light golden colour.
  2. Meanwhile boil water and cook the spaghetti as written on the package.
  3. Now, I personally used chopped canned tomatoes. I put them in a blender in order to make the sauce.
  4. When the onions were slightly golden, I add the pureed tomatoes, garlic, pepper, salt and a teaspoon of sugar. Mix well and leave to simmer over medium heat for approximately 7 minutes.
  5. When the pasta is done, toss with a tablespoon of olive oil and add to the sauce. Taste and season if needed, then serve!

Tip

You can also add some fresh basil to the tomato sauce, it will bring you back to that holiday you had in Italy! Mmmm, yummy!

See it on my blog

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For the sauce:

  • 3-4 Pounds plum tomatoes, blanched, peeled, seeded and quartered
  • 4 leaves of basil
  • 1/4 Cup extra-virgin olive oil
  • 1/2 Teaspoon chile flakes
  • 6 cloves of garlic
  • Pinch of kosher salt

For the dish:

  • 2 Cups tomato sauce
  • 1 Pound spaghetti, high-quality dried or fresh
  • 2 leaves of basil
  • 1 Tablespoon extra-virgin olive oil
  • Pinch of chile flakes
  • 2 Tablespoons freshly grated Parmigiano-Reggiano
  • 1/2 Tablespoon butter, unsalted

Why save pasta water?

It’s important! When making any kind of pasta recipe, always save some of the pasta water before you drain the pasta into the sink. Pasta water is a great addition to your pasta sauce. In this recipe, you’ll add in as much pasta water as you’d like after adding all of the tomatoes and other ingredients.

The salty, starchy water not only adds flavor to the pasta dish, but it helps glue the pasta and sauce together it will also help thicken the sauce. The tomatoes in this recipe don’t create a classic marinara sauce. Instead, the pasta will be coated with tomato flavors.

With every forkful of pasta, you can grab a chunk of tomato to go with it. I like to garnish this Spaghetti with Three Tomato Sauce recipe with a little bit of freshly chopped Italian parsley and freshly grated Parmesan cheese. Add a glass of red wine and a small green salad, and you’ve got yourself a delicious dinner!


Simple Tomato Spaghetti for Kids

Does anyone else have a house full of pasta lovers? My kids absolutely adore the stuff and we probably eat it for dinner at least twice a week as I always know its a meal that they will polish off!

You guys probably know by now that I love my hidden veggie pasta sauces – Hidden Veggie Tomato Sauce , Butternut Squash Mac & Cheese – I love sneaking veggies into unsuspecting meals!

But sometimes I just need a super simple basic tomato sauce that I can whip up in a few minutes on a busy weeknight.

This Simple Spaghetti Sauce ticks all those boxes. It’s made with just a few simple store cupboard ingredients that I always have to hand, along with some fresh veggies.

It takes just a couple of minutes preparation time (just chopping the veggies really!) and the sauce can be left to cook in the time it takes to cook the spaghetti.

I mention in the recipe that the onions, carrots and celery need to be cut quite small.

This is to ensure that they cook in such a short time but it also makes them less noticeable to picky eaters!

I also mention that the capers should be chopped into halves or thirds. Again this prevents my fussy eaters from moaning about them but it also helps the delicious flavours to penetrate through the sauce as it cooks.

If you want to get ahead and prep for future meals then the sauce will keep in the fridge (in a sealed jar or container) for up to 3 days or in the freezer for 3 months.

If you try this recipe please do let me know what you think. Or tag me in a picture on Facebook , Twitter or Instagram . I’d love to see your pictures!


Recipe Summary

  • Kosher salt and freshly ground pepper
  • 12 ounces long pasta, such as spaghetti or linguine
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 4 cloves garlic, minced (2 tablespoons)
  • 2 pounds beefsteak tomatoes, or a combination of beefsteak, heirloom, and Campari tomatoes, grated on a box grater (3 cups)
  • 2 basil sprigs, plus fresh leaves for serving
  • 1 ounce Parmigiano-Reggiano, grated (1/2 cup packed), plus more for serving

Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.

Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.

Add pasta and 1/4 cup pasta water cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.


Bow Tie Pasta with Simple Tomato Sauce

First Published: Sep 15, 2015 · Modified: Apr 12, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

Okay, I know that this is a summer recipe. I know that it's almost fall. I apologize. We will return to our normal fall programming after this brief summer break.

I've been wanting to make this recipe for a while, but for some inexplicable reason I hadn't given it a try. It contains so many delicious things: pasta, tomatoes, basil, red onion, garlic and vinegar and olive oil. Also it just doesn't get any simpler. It only uses 9 ingredients and is table ready in about 20 minutes. You can use fresh tomatoes, but I opted for canned diced tomatoes. As I mentioned in my post for Tomato Soup for Two, canned tomatoes provide more consistent flavor year-round than fresh tomatoes.

This recipe comes from the Mayo Clinic cookbook of award winning recipes. I've been wanting to add more healthy recipes to my cooking repertoire. I've had this cookbook for a while, but to be honest, I've avoided making anything from it because the ingredient lists are so long for so many of the recipes. You're probably put off by long ingredient lists too, right? Fortunately, this delicious uses only 9 ingredients most of which you probably already have on hand.

It makes a great side dish. Enjoy it with a sandwich or wrap. Or you can throw a bit of grilled chicken or shrimp in to make it a main dish. It's great for lunch or dinner. This will definitely be one of my go-to recipes. It's so delicious, healthy, quick and easy. Also, it's inspired me to try more of the recipes from this cookbook, even if the ingredient list is long. I hope you will give it a try and let me know what you think.


Ingredients

  • 250 grams Del Monte Spaghetti Pasta
  • 1 Carrot (Gajjar) , thinly sliced
  • 1 Green Bell Pepper (Capsicum) , thinly sliced
  • 1 teaspoon Dried oregano
  • 1 teaspoon Red Chilli flakes , optional
  • 1/4 cup Fresh cream
  • Salt , to taste
  • 1 tablespoon Extra Virgin Olive Oil Tomato Basil Sauce For Pasta
  • 500 grams Tomatoes , get red ripe ones
  • 6 cloves Garlic , finely chopped
  • 1 Onion , finely chopped
  • 4 sprig Basil leaves , roughly torn
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt and Pepper , to taste

Recipe Summary

  • 2 tablespoons plus 1/4 teaspoon salt
  • 1 1/2 pounds baby pear tomatoes (or cherry or vine-ripened tomatoes), or one 28-ounce can Italian plum tomatoes
  • 8 ounces thin, best-quality spaghetti
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, cut into 1/8-inch-thick pieces
  • 1/4 teaspoon crushed red-pepper flakes
  • 1/4 cup fresh basil or parsley leaves, loosely packed and torn
  • Parmigiano-Reggiano cheese, optional

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.


How to make Scarpetta&rsquos Spaghetti Recipe

To make Scarpetta&rsquos Spaghetti recipe, you&rsquoll first work the tomato. Cut each tomato in half and scoop out the seeds with your fingers. You can use plum tomatoes or regular tomatoes, whichever is freshest. You want a smooth, intensely flavored sauce&hellipand watery seeds don&rsquot belong.

The Garlic Basil Oil has just a few ingredients &ndash fresh basil, sliced garlic and chili flakes.

Infuse the ingredients in hot olive oil and let sit on stove for 20 minutes or more: 10 minutes on low-low-low heat and then 10 minutes off the heat. The longer you let it steep, the more flavorful the oil will be. You won&rsquot use all of the oil &ndash strain, discard the solids and refrigerate for a few days and use in other recipes. Do not store the garlic in oil at room temperature.

Just before serving, drizzle or toss the pasta with the Garlic Basil Oil.


How to make Scarpetta&rsquos Spaghetti Recipe

To make Scarpetta&rsquos Spaghetti recipe, you&rsquoll first work the tomato. Cut each tomato in half and scoop out the seeds with your fingers. You can use plum tomatoes or regular tomatoes, whichever is freshest. You want a smooth, intensely flavored sauce&hellipand watery seeds don&rsquot belong.

The Garlic Basil Oil has just a few ingredients &ndash fresh basil, sliced garlic and chili flakes.

Infuse the ingredients in hot olive oil and let sit on stove for 20 minutes or more: 10 minutes on low-low-low heat and then 10 minutes off the heat. The longer you let it steep, the more flavorful the oil will be. You won&rsquot use all of the oil &ndash strain, discard the solids and refrigerate for a few days and use in other recipes. Do not store the garlic in oil at room temperature.

Just before serving, drizzle or toss the pasta with the Garlic Basil Oil.



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