Best Spaghetti with Tomato Sauce Ever
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
4
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Calories
425 kcal
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Course
Main Course
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Cuisine
Italian
Best Spaghetti with Tomato Sauce Ever
Description
Best Spaghetti with Tomato Sauce Ever is built on a fresh tomato sauce created by blending and sieving ripe date tomatoes to produce a smooth, watery sauce that thickens upon cooking. Garlic is softened in olive oil to create a fragrant base, and the sauce simmers briefly to develop flavor.
The key technique is cooking the uncooked spaghetti directly in the sauce, stirring gently to avoid breaking the pasta. This process uses the starch released by the pasta to thicken the sauce naturally, resulting in a cohesive texture where noodles are tender and well-coated.
Fresh basil leaves and optionally grated Parmigiano cheese add herbal aroma and richness at serving. This dish can be served as a straightforward pasta meal, capturing fresh tomato flavor and a satisfying sauce texture without pre-boiling the pasta.
If preferred, the spaghetti can be parboiled for a few minutes and then finished in the sauce to reduce cooking time and help control texture.
Ingredients
- 360 g spaghetti (12-13 oz) I used spaghettini from Pastificio dei Campi
- 2 garlic peeled, cloves
- 600-700 g date tomato 21-24 oz) You can also use canned whole date tomatoes or San Marzano tomatoes. see notes, ripe
- salt to taste
- basil as required, fresh
- 2-3 tablespoon extra virgin olive oil
- Parmigiano Cheese grated (optional, or vegetarian/vegan cheese for grating
Instructions
- Blend half of the whole tomatoes and pass through a sieve to remove the skin and seeds. Then crush the other half using a fork and pass through the sieve as well. You will obtain a fairly watery tomato sauce but it will thicken while cooking.
- Peel the garlic and cook in the olive oil until it starts to soften. Add the tomato sauce and cook for about 5-10 minutes over a medium heat.
- Add the uncooked spaghetti to the sauce. Be careful not to try to stir too roughly as the spaghetti may break. Once it softens you can then cook like risotto stirring frequently.
- The starch from the pasta will thicken the sauce. If it gets too dry add a little water. Cook until the spaghetti is al dente. Add salt to taste and serve immediately with some fresh basil leaves and grated cheese if required.
Parboiling the spaghetti first
- You can cook the spaghetti for 4-5 minutes in a pot of boiling salted water and then drain and add it too the tomato sauce. Finish cooking the pasta in the sauce. Keep a bit of the pasta cooking water to use if you need more liquid.
Notes
- If using canned tomatoes, strain the contents through a sieve and break up larger pieces to ensure a smooth sauce.
- For larger tomatoes like San Marzano, peeling by blanching before blending helps improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 74g | 25% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 13mg | 1% |
| Potassium | 562mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 21mg | 23% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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