Time 40m Number Of Ingredients 12 Steps:
In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until softened. Add the garlic and sauté for 2 more minutes, until you can really smell the garlic, and it starts to turn golden. Add the tomatoes, tomato paste, salt and pepper, oregano, basil, and red pepper flakes if using (you can also add those to portions of the sauce at the end for those who like it hot). Bring to a simmer, lower the heat to medium-low, and simmer gently for about 20 minutes (it can simmer for much longer, if you want; it will just get even richer and more concentrated). Taste and adjust the seasonings as needed. Meanwhile, bring a large pot of water to a boil over high heat, add a couple tablespoons of salt, and allow the water to return to a boil. Cook the pasta according to the package directions. Drain the pasta, return it to the pot and pour about half the sauce over, more of less according to how saucy you like it, stirring to combine. Transfer to a serving bowl or serve into individual bowls, topping each portion with Parmesan, fresh basil, and red pepper flakes as desired (or pass the toppings in small bowls at the table).
Time 45m Yield 4 servings. Number Of Ingredients 10 Steps:
In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Time 1h30m Yield 4 servings Number Of Ingredients 12 Steps:
Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves. Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper. Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.
Yield 5 Number Of Ingredients 11 Steps:
Brown beef over medium heat. Drain off fat. In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally. Cook pasta according to package directions. Drain. Serve sauce over spaghetti.
Time 1h30m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
For the sauce: Using a small knife, peel the skins off the tomatoes. Chop the tomatoes by hand and drain in a colander. Combine the olive oil, garlic and some salt in a bowl. Mix together and let the mixture sit for 1 hour. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and plate the pasta. Heat the tomato mixture in a pan for just a couple of minutes until it becomes warm, not cooked. To plate: Pour the tomato mixture over the pasta and garnish with the Parmesan, some crushed red pepper flakes and a drizzle of olive oil.
Time 40m Yield 4 cups sauce Number Of Ingredients 9 Steps:
Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes. Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes. Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well. Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.
Time 20m Number Of Ingredients 3 Steps:
Cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot. Toss pasta with 1 cup warmed Roasted Tomato Sauce. Divide among serving bowls, and sprinkle with grated Parmesan cheese, if desired.
Time 40m Yield 4 servings Number Of Ingredients 9 Steps:
Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl. Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand. Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat. While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water. Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it. At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Time 15m Number Of Ingredients 10 Steps:
Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn’t big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together. Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.
Time 22m Number Of Ingredients 7 Steps:
Pour boiling water over the tomatoes to cover, leave for 1 min, then drain and slip off the skins. Quarter and seed the tomatoes, then chop the flesh. Bring a large pan of salted water to the boil, add the spaghetti and give it a stir. Boil for the timing given on the pack. Meanwhile, heat 1 tbsp of the oil in a frying pan, add the bacon and fry until starting to crisp up. Add the garlic, tomatoes, the rest of the oil and pepper and salt, if using. Heat through for 1-2 mins until just simmering. Drain the spaghetti and add to the pan, tossing in the sauce until lightly coated. Divide between two warm soup plates, crumble over the cheese and scatter over the herbs. Serve with crusty bread and a glass of red wine.
Number Of Ingredients 8 Steps:
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.
Time 50m Yield 5 serving(s) Number Of Ingredients 12 Steps:
Heat the oil and sauté until onions turn translucent. Add the garlic and cook for 1-2 minutes. Add the tomatoes, the tomato paste, the sugar and the chilies. Cook until it boils and then reduce the heat on low. Add the spices 5-10 minutes before turning the heat off. Meanwhile cook and drain the pasta. Add the cooked pasta hot at the sauce and let them stand for 2-3 minutes. Ready to serve. I like to add some pepper on my plate!
Time 30m Yield 8 servings. Number Of Ingredients 10 Steps:
Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper. Drain spaghetti; add to tomato mixture and toss to combine. , In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat.
Time 1h25m Yield 8 Number Of Ingredients 8 Steps:
Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
More about “spaghetti with tomato sauce recipes”
Yield 4 servings Number Of Ingredients 9 Steps:
Cook spaghetti in boiling salted water until it’s al dente. Reserve 1 cup (235 ml) of the pasta water before draining. While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated. Season with salt and pepper. Cook tomatoes down for 5 minutes until they soften and release some of their juices. Then add the wine and allow that to reduce for 5-10 minutes until you’re left with a syrupy sauce. Add the pasta to your sauce, along with a splash of pasta water and toss to coat it for about 1-2 minutes so the pasta finishes cooking and absorbs the flavor of the sauce. Add the parmesan and basil. Add another small splash of pasta water, if needed. Toss until the cheese is melted down and you’re left with a smooth sauce. Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness. Top off with extra parmesan and basil and serve immediately. Enjoy!
