5.0 from 99 votes
Best Spaghetti with Tomato Sauce Ever
Once you try this recipe for spaghetti with tomato sauce by Michelin star Neapolitan chef Peppe Guida, you will never want to make this classic Italian pasta dish any other way!
Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 425 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 360 g Spaghetti (12-13 oz) I used spaghettini from Pastificio dei Campi
- 2 garlic cloves peeled
- 600-700 g ripe date tomatoes (21-24 oz) You can also use canned whole date tomatoes or San Marzano tomatoes. see notes
- salt to taste
- fresh basil as required
- 2-3 tablespoon extra virgin olive oil
- Parmigiano or vegetarian/vegan cheese for grating) grated (optional)
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.
Cup of Yum
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 you are using canned tomatoes just pour the contents of the cans (tomatoes and juice) through a sieve. Use a fork or your hands to break the tomatoes into small pieces so almost everything goes through the sieve.
- If using larger types of tomatoes like San Marzano, it's better to peel the tomatoes first by immersing them in boiling water and then removing the skins. Then blend half the tomatoes and pass the other half though a sieve.
Nutrition Information
Calories
425kcal
(21%)
Carbohydrates
74g
(25%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
13mg
(1%)
Potassium
562mg
(16%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1250IU
(25%)
Vitamin C
21mg
(23%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 425
% 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.